Part of growing up in California is having clam chowder with sourdough bread on the various piers along the coast.  There is something about the salt air, the sea gulls and seals barking that makes it taste delicious.  But my favorite clam chowder recipe is from a restaurant in Utah, Market Street Grill.  They hand out the recipe at their restaurants and it tastes exactly the same when you make it at home.  Of course to get that exact taste you have to make it with half-and-half which I only do for company and special occasions.  Otherwise my family has to live with a mixture of skim and whole milk instead.


1 c potatoes, diced 1/2 inch
1 c celery, diced 1/2 inch
1 c onion, diced 1/2 inch
1 c leeks, diced 1/2 inch
1 c green pepper, diced 1/2 inch
3/4 c chopped calms (save the clam juice or buy bottled clam juice)
3/4 Tbsp coarse ground black pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3/4 c sherry wine (optional - if you want to leave it out or substitute cranberry juice)
2 c water
3/4 c clam juice
3/4 c butter, melted
1 c flour
2 quarts half and half which is 8 c (or do 4 c skim and 4 c whole milk)

1. Combine melted butter and flour in a 9x9 pan and bake at 325 degrees for 30 minutes.
2. In a large saucepan, combine remaining ingredients except half-and-half.  Simmer until potatoes are thoroughly cooked.
3. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.
4. Stir in half-and-half until blended.  heat to serving temperature, stirring occasionally.  Serve immediately.