Market Street Grill's Clam Chowder

for me clam chowder and i have had a life long love affair. at market street grill they have probably the best clam chowder ever! (best i've tasted at least) anyway, a while back my mom found the recipe and made it for our family and i was so impressed. it tasted just as good at home as it does at the restaurant. i don't know why i didn't think to post this recipe earlier but i am making the chowder this week so i thought i'd post it. the recipe makes 12 servings so for us small families i would probably half it and eat the leftovers for the next few days.

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees 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.

white turkey chili

Ingredients
1 tablespoon stick margarine or butter

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 tablespoon minced seeded jalapeño pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces) (i'm sure you could use ground turkey here if you wanted to)

2 (19-ounce) cans cannellini beans or other white beans, drained and divided

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 (4.5-ounce) can chopped green chiles

1 cup frozen whole-kernel corn

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.