Clam Chowder

Ingredients:

4 medium potatoes (to 5) chopped

3 cups reserved potato stock

2 cups additional water - (to 3 cups)

1 1/2 cups unbleached flour
Cooking spray (optional)
4 celery stalks -- chopped

2 leeks finely sliced

1 medium white onion chopped

1 green bell pepper (to 2) chopped

1/4 teaspoon salt

1 tablespoon sugar

1/2 tablespoon thyme

4 bay leaves

1/2 tablespoon freshly-ground black pepper

4 teaspoons chicken base or bouillon

1/2 cup dry sherry

4 cans chopped clams reserve liquid

2 cans evaporated nonfat skim milk (12 oz.)

1/4 teaspoon Tabasco (optional)

Cook potatoes in 4 to 5 cups water until almost tender and set aside reserving at least 3 cups liquid from potatoes.

Preheat a 4- to 6-quart Dutch oven or stockpot on medium heat for 2 to 3 minutes. Saute onion, leek, celery and green pepper until tender, about 10 minutes.  If vegetables begin to stick or dry out, lower heat and add a small amount of potato water.

Rapidly stir flour into vegetables about 1/4 cup at a time, alternating with 1/4 cup or more of potato water after each addition of flour to achieve a workable consistency.

Stir any remaining potato water into vegetable-flour mixture along with 2 to 3 cups additional water, 2 cups for thicker chowder until well blended. Add salt, pepper, sugar, bay leaves, thyme, bouillon and reserved clam juice to chowder, stirring frequently, continue to cook scrapping the bottom of the pan until thickened, about 15 to 20 minutes.

Reduce heat to low, add potatoes, milk, sherry, and Tabasco; simmer chowder 30 to 45 minutes or until potatoes are tender.

Add clams to chowder and simmer 2 to 3 more minutes until clams are heated. Do not overcook clams or they will become tough; adjust seasoning and serve.

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