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Market Street Clam Chowder

by Laura

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 | realmomkitchen.com

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Market Street Clam Chowder | realmomkitchen.com

Market Street Clam Chowder


Scale

Ingredients

  • 3/4 cup butter, melted
  • 1 cup flour
  • 24 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

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.

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8 comments

Flashback Friday – Market Street Clam Chowder | Real Mom Kitchen October 24, 2014 - 6:15 am

[…] Market Street Clam Chowder […]

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Gourmified October 13, 2009 - 2:01 pm

YUMMMM! Is it very clammy? I LOVE LOTS AND LOTS of clams!

Reply
Laura October 13, 2009 - 6:54 am

Kim, Carly Jane was referring to a message I sent her. She had been asking about why my blog feed had been shortened to not show the whole post recently. I had to shorten the feed because a scrapper had been use the the feed to steal my entire posts and present them as their own on their site. The only way to stop them for now was to reduce my feed to a shortened feed. The scrappers are the dishonest people she was referring too.

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Kim October 12, 2009 - 8:59 pm

Carly Jane – what did you mean by a few dishonest people? I don't see any dishonesty here. Market Street hands out their recipe to people.

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howsweet October 12, 2009 - 10:05 am

My husband loves clam chowder and I can't wait to make this for him! 🙂 Great recipe! -Jessica

Reply
Carly Jane October 12, 2009 - 8:59 am

Tragic that a few dishonest people ruin it for the rest of us! I understand, however.

Thanks, as always, for another great sounding recipe!

Reply
Kylee October 12, 2009 - 8:44 am

Can't wait to try it! Thank you!

Reply
Codi October 12, 2009 - 7:21 am

I love this recipe! We went to Market Street awhile ago, I don't like seafood (I know, not the place to go) but I LOVED the clam chowder! I was so excited that they had the recipe printed up on cards for people to take. I love the thickener part too, so easy and so yummy!

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