Market Street Clam Chowder

February 19, 2013

1536

This recipe is from Market Street Grill here in Utah. I love their clam chowder and was so happy they put the recipe out on the web so I can make it at home. I do, however like my chowder a bit chunkier then what they serve at the restaurant so I made some modifications to their winning recipe and added a bit of other items. I have taken this chowder to pot lucks and wine club parties and it's always a huge hit. My hubby knows that when winter hits and the snow starts flying, I will soon be firi

2 cups 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, diced ½ inch
2 cups chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
1 -1/2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. It looks like thick glue when you start out and comes out a tan color and when mixed into the chowder later,...
See the full directions on my site

Nutritions

Calories
242

Sodium
969mg
40% DV

Fat
13g
20% DV

Protein
9g
18% DV

Carbs
21g
7% DV

Fiber
3g
12% DV