• Preheat oven to 325°F. In an oven-safe bowl, combine the melted butter and flour. Bake for 30 minutes. This will be your roux.

  Meanwhile, in a large pot, combine potatoes, celery, onion, green bell pepper, clams, black pepper, salt, thyme, bay leaves, Tabasco, cooking sherry, water, and clam juice.

  Simmer over medium heat until the potatoes are tender, about 15–20 minutes.

  Stir the baked butter-flour mixture into the soup. The mixture will be thick — whisk until smooth and fully incorporated.

  Reduce heat to low and stir in the half-and-half.

  Heat gently until warmed through, stirring often. Do not allow to boil, to prevent scorching.

  Remove bay leaves before serving. Serve warm, optionally with crusty bread.

Notes

• Keep heat low after adding dairy to prevent curdling or scorching.

  For a smoother chowder, potatoes can be diced smaller or lightly mashed.

  Cooking sherry adds depth, but can be replaced with broth if preferred.

  This chowder thickens further as it cools; thin with milk if reheating.

  Store leftovers refrigerated for 3–4 days and reheat gently on the stovetop.