Market Street Clam Chowder

There is a delicious seafood restaurant here in Utah called Market Street.  They serve a really yummy clam chowder.  It’s different than your regular clam chowder.  I have a recipe I’ve shared before for your basic creamy clam chowder, which I love.  However, this Market Street clam chowder has a lot of other stuff in it that gives it a delicious but unique flavor.

I found a copy cat version of the recipe on the internet and then adapted it to more my tastes.  It’s yummy and different, another great soup recipe.  I read an article once where a professional organizer was telling how to organize recipes.  In that article, it was suggest to you go through your recipes and only keep one spaghetti sauce recipe etc.  I thought this was crazy talk.  You can always have more than one recipe of a certain dish, if they are both great why would you want to get rid of one.

Now, I have two clam chowder recipes and I can make which ever one I am in the mood for.  The other thing that is different about this recipe is how you make the thickener.  You cook the butter and flour together in the oven.  I liked this method.  The soup thickened up very quickly once the thickener was added.

Market Street Clam Chowder

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Ingredients

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• 3/4 cup butter, melted
• 1 cup flour
• 2 –4 cups diced potatoes (I like a lot of potatoes)
• 1/2 cup diced celery
• 1 cup diced onion
• 1/2 cup diced green pepper
• 1 cup diced leeks (you only use the white part of the leeks)
• 2 cups water
• 3/4 cups clam juice (drained from the canned clams)
• black pepper to taste
• 1 1/2 tsp. salt
• 2 tsp. thyme
• 6 bay leaves
• 2 quarts half-and-half
• 2 cans of chopped clams

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Instructions

1. In a covered oven proof dish, combine butter and flour. Cover and bake at 325 for 15-30 minutes. The mixture is done when it is a consistency slightly less thick than cookie dough.
2. Meanwhile in a large sauce pan, combine remaining ingredients except for the half-and-half and clams. Bring to a boil then simmer covered until potatoes are tender (about 15-20 minutes). Stir the butter flour mixture into the chowder and stir until thick. Remove chowder from heat and mix in half-and-half and the clams. Blend until it starts to thicken again. Serves 6-8

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The is the original photo from this post. The above photo was updated in October 2014.