A favorite of locals and tourists alike, this creamy New England clam chowder recipe comes from one of Salt Lake City’s longest running restaurants, Market Street Grill, and is easy to make at home.
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Creamy New England Clam Chowder
Creamy, full of vegetables and lush with clams, this homemade clam chowder recipe is delicious in every respect, and I’m saying it loud and proud that it’s the best clam chowder recipe outside of New England. Yep, I’m staking my claim.
It comes from the restaurant where I met my husband when we were both servers, Salt Lake City’s acclaimed Market Street Grill, where this chowder is probably still one of the most popular bowls of soup you will find in the state. From San Francisco to New England, I’ve been to a whole lot of places and ordered a whole lot of chowder, and still to this day, this chowder is tops on my list.
What’s in This Clam Chowder?
You may be asking, what’s the difference between Boston, New England, and Manhattan clam chowder? As a young chowderhead I only knew of New England clam chowder, which is the same as Boston clam chowder with a white creamy broth made from a flour and butter roux. Manhattan clam chowder has a tomato broth.
The ingredients list for this creamy chowder soup is fairly short for such a flavorful dish.
This New England style clam chowder is not made with bacon. And before you ask me, no, you can’t substitute low-fat versions of any of the ingredients listed below because the chowder will be thinner and not as savory. Homemade clam chowder just doesn’t taste good when you try to make it healthier, so instead, just eat a little less and revel in it’s lush flavor.
Here are the clam chowder ingredients you’ll need to make this recipe:
- Potatoes
- Onion
- Celery
- Green pepper
- Leeks
- Clams
- Salt and pepper
- Dried thyme
- Bay leaves
- Tobasco
- Sherry wine
- Butter
- Water
- Flour
- Half and half
How to Make Chowder
First, add everything except the flour, half and half, and butter to a large pot. Bring the mixture to a simmer and cook until the potatoes are soft.
Stir the melted butter and flour in an oven-safe container and bake for 30 minutes to eliminate the raw flour flavor. Once baked, stir the flour mixture into the chowder, then remove from the heat.
Slowly stir in the half and half, then return the clam chowder to the heat. Cook until it reaches your desired serving temperature.
Can I Freeze Clam Chowder?
I don’t recommend doing so since this recipe contains a lot of butter and half and half. If you freeze and reheat this clam chowder soup, I think the dairy would split and your chowder would have an odd texture.
Can I Make This Gluten-Free?
I’ve only ever made this chowder recipe as written, so I’m not sure if you can use a gluten-free flour base to make the roux. If you make a gluten-free version of this easy clam chowder recipe and it turns out well, please leave a comment below letting me know!
Tips for Making This Recipe
Use canned or frozen clams in this clam chowder recipe. Use whichever is easiest for you to find, and make sure to chop them up so they’re easier to eat.
For the best flavor and texture, use real butter, not margarine or another butter alternative. If you use salted butter, give the soup a taste before adding additional salt, just to be safe.
I don’t recommend using whole milk in place of the half and half. The half and half contains more fat, which makes this chowder super flavorful, creamy, and rich.
More Creamy Soup Recipes You’ll Love
- Creamy Chicken and Wild Rice Soup
- Broccoli Cheese and Potato Soup
- The Best Cheeseburger Soup
- Tomato Basil Soup
- Fish Chowder
- Slow Cooker Corn Chowder
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Clam Chowder (Market Street Grill Copycat)
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 , tops and bottoms, diced ½ inch
- ¾ cup chopped clams , canned or frozen
- ¾ tablespoon black pepper
- 1 ½ tablespoon salt
- ¾ tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- ¾ cup sherry wine
- ¾ cup (1 ½ sticks) butter , melted
- 2 cups water
- ¾ cup all-purpose flour
- 2 quarts half and half
Instructions
- In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked.
- Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.
- Stir roux (butter flour mixture) into chowder and cook 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 and serve immediately with crusty sourdough bread and extra Tabasco.
Notes
Nutrition
More Clam Recipe Ideas
- The Best Clam Dip EVER
- Linguine con Vongole (Linguine with Clam Sauce)
- How to Make the Best Steamed Clams
- Ina Garten’s Easy Cioppino Recipe
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Ken H
Was wondering if anyone has subbed in say a half cup of the clam juice that’s in the can and then used 1.5 cups of water. Looking to make this for New Years Day. Thanks in advance
Hayley
Hi Ken! We haven’t tried that but we think it should work fine. We hope you enjoy!
Michele King
First time I had this clam chowder at Market Street I thought I was going to die. It’s the only clam chowder recipe I have used for at least 20 years. They used to hand the recipe out at the restaurant. So yes, it does have green pepper in it. Making it tonight
Nicole
I make this gluten free all the time. I just sub the regular flour for a measure for measure gluten free flour blend. I just use what I have on hand which is either king Arthur brand(I like all of theirs) or bobs red mill 1:1. It tastes just like the soup I know and love. Thank you for posting the recipe!
Thanks for the gluten free suggestion Nicole!
Stacy Blanton
Any suggestions on a non-dairy substitution for the half and half?
Hey Stacy, to make this non-dairy try using plain almond milk or cashew milk (which is even a bit thicker than almond milk.) That should totally work!
Wendy Moore
One of my families favorite recipes. I made this gluten free for my daughter last time and it turned out great. I used Bobs Red Hill Gluten Free 1 to 1 baking flour. You have to bake the roux a bit longer.
So glad you enjoyed it Wendy!
Sandy S
Made this last night and LOVED it! The recipe makes a huge pot of soup..enough for at least a dozen people. So easy too. Read the recipe wrong and threw in carrot instead of green pepper. Still delicious. Next time I will probably double the amount of clams. Served with crushed crackers. Will definitely make this again.
Ashley @ Foodie Crush
I am so glad this was a win for you! Enjoy!
BRIAN
I made the clam chowder today and it was easy and delicious. I can eat soup every day and this makes so much (glad I didn’t try to reduce the recipe) that I brought some over to my next door neighbors. They loved it too, although everyone seems to be health conscious and is concerned about the fat content . I actually added more clams ( i used whole clams and minced clams) and the ratio with the vegetables came out perfect. I’m bringing a container to work tomorrow and I can’t wait to taste it on the 2nd day as many have commented here.
linda
Sounds great, but I would double the amount of clams. Otherwise this is cream chowder
Angelina
It’s NEVER made with green peppers, and you must add clam juice.
tracy
My Market Street recipe from 20 years ago calls for clam juice. I notice it is missing from this recipe.
You can add clam juice, it will make it thinner but give it even more clam flavor.
Leanna Lewis Huber
I’ve never had better clam chowder than Salt Lake City Market Street’s chowder. I was just there today for lunch! I’m definitely making this!!
Chris
Oh my goodness – this recipe must have been created in heaven! Creamy deliciousness with a nice amount of heat. I thought it was even better the next day.. and the next. This is a keeper. I can imagine it with lobster instead of clams. Thank you for sharing.
Victoria Wyasket
Love Market Street Grill Clam Chowder. Thank you so much for the recipe….
EPA
Market Street Grill has been excellent for 35 years!
Becky Hardin | The Cookie Rookie
LOVE this post! What a beautiful soup. Looks like the ultimate comfort food!
Laura (Tutti Dolci)
A cozy bowl of clam chowder is just what my week needs!
Cathleen Johnson
I LOVED the market street clam chowder !! delicious flavor ! but it doesn’t have enough clams in it….do you think it would be better perhaps with another 1/2 to 1 cup of chopped clams ?
also, when the roux goes into the oven, should it be covered ? (you didn’t mention) Mine was starting to dry up, so I took it out at about 20 minutes.
I think you could definitely add more clams. Just depends on your preference, I always tend to add more things to recipes :) The roux will get a little “done” on top, it’s meant to cook out the flour, and it should thin out when you add the half and half. Let me know how it goes!
Cathleen Johnson
NEVERTHELESS, a great clam chowder, it will go into my honored permanent file ! Thank you Heidi for all the great cooking. Since I discovered your website, it seems I cook almost nothing but your recipes !
Mary-Clay | The Open Oven
yes! I want this so much. Clam chowder is something I’ve never made and have only rarely gotten the opportunity to enjoy it. I guess that means I should probably cook some ASAP. Beautiful photos of a delicious soup!
Shinee
Ah, I love me some clam chowder! I like to think I make pretty good clam chowder, yet I’m always on a look out for the next best one. So trying this recipe soon. Yum, yum!
You had me drooling ag 6am!
Jessica
Made the clam chowder two nights ago to go with my fresh baked Tartine bread! It was delicious and the perfect compliment! I’ve been having it for lunch and it gets better! Love the addition of the hot sauce. Gave it just the right amount of kick! Question, have you ever made a roux with cornstarch for this recipe? I’d love to make it for a friend of mine with Celiac’s disease. Any recs for making a cornstarch roux?
I never have done a roux with cornstarch, but it sounds like it would make a good alternative to regular flour. You’d probably want to use a little less so it doesn’t get too thick.
Kristen
I’m in love with this post – look at all those gorgeous chowders! YUM!
Chris Blake
Yum………I’m craving for these delicious looking soups now. All these photographs has made me very hungry.
Thanks for sharing the wonderful recipe.
-Chris
The Cozy Herbivore
Yum! I’m a huge chowda fan, and these all look amazing! I do love your story about the chowder spill… I’ve totally had this happen to me before, in my server days. Horrifying.
Elizabeth @ Saffron Lane
Growing up outside Boston, chowder was always in my winter repertoire. I recently made a Tarragon Chicken Chowder (thickened with a calorie-friendly creamy cauliflower purée) that reminded me of those good ole’ days. Lovely roundup of recipes!
Veronica of Muy Bueno Cookbook
The clam chowder looks delicioso…we all love it in our household, okay everyone except the boy…my eight year old boy. I am printing this recipe as soon as I’m done here and giving it a whirl this weekend. Gracias as always for all the other soups too…besitos
Kalyn
I love that Market Street clam chowder. I have not had it for years.
Maggy
Thanks, Heidi! This is such a great round up of chowder recipes. Now you’ve got my craving a bowl!
Lindsey (Cafe Johnsonia)
That is hands-down my favorite clam chowder in the world. Worth every tasty calorie. :)
carly {carlyklock}
I just finished some chicken pot pie soup for lunch, and I think I should have soup again for dinner! Thank you dearly for the feature, Heidi.
Chicken Pot Pie Soup? I am clearly in need of getting more into my soupdom. That sounds amazing.
Bev Weidner
CHOWDA. Oh Lord do I love some chowder. And saying chowda. But not really sounding all that cool.
Fuji Mama
Okay, I made soup for dinner last night, but after reading this post, I think I could eat soup for every single meal today!! I think I need to try every single one of these recipes. Thanks for the shout out!! I have to say, I’m quite fond of that veggie chowder! ;) And Wendy, thank you so much! You made my day!
Your soup looks so refreshing and I’m a sucker for Asian. Thanks for being part of the round up.
Wendy
As much as I love a creamy chowder and these all look SO good, I’ve had a hankering for Asian food this week and La Fuji Mama’s Veggie chowder with shiitakes is really standing out. Great collection!
Thanks Wendy, it’s so fun to see how creative food bloggers can be when it comes to putting the spin of creativity on a good old stand-by.
Jennifer @ Mother Thyme
This looks simply delicious! Nothing beats a hearty bowl of soup this time of year!
Michelle
YUM! Bring on the cream!
Laura ~ RYG
Yup Yup. Cream is why they invented Spanx!
Cassie
You can’t go wrong with chowder, especially this time of year. YUM!
Averie @ Love Veggies and Yoga
All of a sudden I have a craving to make soup….they all look fabulous. You seriously rounded up some true soup gems. Love it! Now just about the time I decide to make soup (for the first time this winter), it will be 80 degrees by the weekend. But that’s a good problem to have :)