Seattle Clam Chowder 2 T Butter 1 /2 cup finely diced celery 1 /4 cup finely minced leek (white part only) 1 /4 cup minced green bell pepper 3 T. flour 1 3 /4 C. Milk 1 cup half & half 1 /2 cup diced potato 2 cans of minced clams (drained, keep liquid and set aside) OR equivalent of hard shelled clams 1 /2 teaspoon salt 1/8 teaspoon thyme 3 drops Tabasco black pepper to taste 1 /2 teaspoon Worcestershire sauce Melt butter over low heat in a heavy saucepan . Add celery, leek, onion and green pepper, Stirring occasionally cook 6- 8 minutes or until tender. Blend the flour into the vegetable/butter mixture and heat until bubbly. Gradually add milk and cream stirring constantly, cook 1-2 minutes. Stir in potato, reserved clam liquid, salt, thyme, tobasco and pepper. Bring to boiling and simmer 25-30 minutes stirring frequently. Add clams and Worcestershire sauce and heat thoroughly. Serves 4.