Clam Chowder

1. 1

   Bake at 350u00b0 for 30 minutes the butter and flour.

2. 2

   Cook together until potatoes are tender the clams, sherry, black pepper, salt, thyme, bay leaves, Tabasco, potatoes, celery, onion, green pepper and leeks.

3. 3

   Add baked roux (flour and butter) to cooked vegetables; stir well.

4. 4

   Add the half and half; simmer until hot, stirring occasionally.

No additional tips available.