Market Street Clam Chowder

A favorite of locals and tourists alike, this creamy clam chowder recipe comes from one of Salt Lake City's longest running restaurants, Market Street Grill, and is easy to make at home.


  • 1 cup potatoes diced 1/2 inch
  • 1 cup celery diced 1/2 inch
  • 1 cup onion diced 1/2 inch
  • 1 cup green pepper diced 1/2 inch
  • 1 cup leeks tops and bottoms, diced 1/2 inch
  • 3/4 cup chopped clams canned or frozen
  • 3/4 tablespoon black pepper
  • 1 1/2 tablespoon salt
  • 3/4 tablespoon thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco
  • 3/4 cup sherry wine
  • 3/4 cup 1 1/2 sticks butter, melted
  • 2 cups water
  • 3/4 cup flour
  • 2 quarts half and half


  1. In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked.
  2. 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.
  3. Stir roux (butter flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick tahn 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.
  4. Recipe from The Utah Dining Car Cookbook, Ogden Junior League Cookbook
Nutrition Facts
Market Street Clam Chowder
Amount Per Serving (12 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.