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.
Keyword clam chowder
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1cuppotatoesdiced 1/2 inch
1cupcelerydiced 1/2 inch
1cuponiondiced 1/2 inch
1cupgreen pepperdiced 1/2 inch
1cupleekstops and bottoms, diced 1/2 inch
3/4cupchopped clamscanned or frozen
3/4cup(1 1/2 sticks) buttermelted
2quartshalf and half
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.
Recipe from The Utah Dining Car Cookbook, Ogden Junior League.