The BEST Clam Chowder (Market Street Grill Copycat)
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.
Course Soup
Cuisine American
Keyword clam chowder
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 10
Calories 407kcal
Ingredients
1cuppotatoes, diced ½ inch
1cupcelery, diced ½ inch
1cuponion, diced ½ inch
1cupgreen pepper, diced ½ inch
1cupleeks, tops and bottoms, diced ½ inch
¾cupchopped clams, canned or frozen
¾tablespoonblack pepper
1 ½tablespoonsalt
¾tablespoondried thyme
6bay leaves
1teaspoonTabasco
¾cupsherry wine
¾cup(1 ½ sticks) butter, melted
2cupswater
¾cupall-purpose flour
2quartshalf 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
Recipe from The Utah Dining Car Cookbook, Ogden Junior League.