Clam Chowder

1 C potatoes, diced

1 C celery, diced

1 C green pepper, diced

¾ C clams (fresh or canned), chopped

1 ½ t salt

¾ T fresh thyme

6 bay leaves

1 t tabasco

¾ C sherry wine (or other liquid if desired)

2 C water

¾ C clam juce (drain from can)

¾ C melted butter

1 C flour

2 Quarts half and half

In large pan combine all ingredients except  butter, flour, and half and half. Simmer until potatoes are tender. Meanwhile cook butter and flour in baking dish at 325 degrees for 30 min. Stir flour mixture into soup and cook, stirring frequently until almost the consistency of cookie dough. Remove from heat and add half and half. Warm and serve.