Market Street Grill New England Clam Chowder

Market Street Grill, In Salt Lake City, Utah, has got to be one of my favorite restaurants.  We’ve been going there for years. They bring in fresh seafood daily and the food is exquisite.  I was able to get this recipe from them years ago; before they made it available on their site.  This is my most favorite chowder of all time.  Tastes amazing with sourdough bread.  I haven’t quite mastered that yet, so I usually get my bread from Costco.  

  • 3/4 cup butter (melted)
  • 1 cup flour
  • 1 cup potatoes (diced)
  • 1 cup celery (finely diced)
  • 1 cup onions (finely diced)
  • 1 cup green pepper (finely diced)
  • 3/4 cup clams ((I use a small can))
  • 3/4 Tablespoon black pepper
  • 1-1/2 Tablespoon salt
  • 3/4 Tablespoon whole thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco sauce
  • 3/4 cup cooking Sherry
  • 2 cups water
  • 3/4 cup clam juice ((By the canned tuna and clams))
  • 2 quarts half & half ((I usually get one fat free))
  1. Combine melted butter and flour in oven proof bowl or container.  Bake at 325* for 30 minutes.  Meanwhile, in a large saucepan, combine remaining ingredients, except half & half.  Simmer until potatoes are thoroughly cooked.  I usually boil mine for about 15 minutes.  Stir the butter/flour mixture into chowder.  It will be thick like a soft dough.  Remove from heat. Stir in the half & half until well blended.  Heat to serving temperature, stirring occasionally.  Do not let scorch.  Serve with sourdough bread.  Yum!!

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