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Market Street Clam Chowder |

Market Street Clam Chowder


Units Scale
  • 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


  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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