Market Street Clam Chowder (Jeane Jepson)

1 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green pepper
1 cup diced leek
3/4 cup chopped clams
3/4 Tbsp pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp tobasco
3/4 cup Sherry
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
2 qt half and half

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