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.
Course Soup
Cuisine American
Keyword clam chowder
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 to 10
Calories 407 kcal


  • 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 dried 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 all-purpose 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 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.

Recipe Notes

Recipe from The Utah Dining Car Cookbook, Ogden Junior League Cookbook.

Nutrition Facts
Market Street Clam Chowder
Amount Per Serving (10 g)
Calories 407 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 88mg29%
Sodium 1439mg63%
Potassium 567mg16%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 1163IU23%
Vitamin C 24mg29%
Calcium 290mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.