4 tbsp. butter, heated
4 med. onions, diced
4 stalks celery, diced
2 green peppers, diced
12 med. potatoes, diced
6 cans chopped clams (or 1 qt. frozen chopped clams, or 6 lg. fresh chowder clams, chopped)
6 c. clam juice
2-4 bay leaves
1 tsp. thyme
1 tsp. celery salt
Pepper to taste

SAUCE:

6 tbsp. butter
6 tbsp. flour
2 pt. half and half

1. Add diced onions, celery, and peppers to hot butter. Cook until vegetables are transparent.

2. Add potatoes, clams, and clam juice.

3. Cook over medium heat until potatoes are tender.

4. Season with bay leaves, thyme, celery salt, and pepper.

SAUCE:

1. Melt butter and stir in flour.

2. Add half and half gradually, stirring until smooth.

3. Blend sauce into chowder. Cook 5 minutes.

4. Let stand 3 or more hours to blend flavors.

5. Heat thoroughly before serving. Yields 5 quarts.