My husband and I LOVE good clam chowder. And, we've had lots. LOTS. We've gobbled it in Boston, we've slurped it in Seattle. We've tried it overseas. But, believe it or not, my husband's very favorite clam chowder is actually from a restaurant in Salt Lake City, Utah called Market Street.
Fortunately, they've been kind enough to share their famous chowder recipe. We had it tonight with some of our dearest friends (with the extra addition of some fresh lump crabmeat--oh my!) and I hope you can add it as one of your own family-favorite comfort foods! Enjoy!
MARKET STREET CLAM CHOWDER
Ingredients:
3 large diced potatoes
2 qts. half & half-or 1 qt. cream, 1 qt. milk
1 cup diced celery
3/4 T. ground black pepper
1 cup diced onions
1/2 T. salt
1 diced green pepper
3/4 T. whole Thyme
1 cup diced leeks
3/4 cup chopped clams
5 drops Tabasco sauce
2 cups water
3/4 cup sherry (can substitute pineapple juice)
3/4 cup melted butter
3/4 cup clam juice
1 cup flour
Directions:
Combine melted butter and flour in oven-proof container and bake at 325° for 30 minutes. In large saucepan combine potatoes, celery, onions, green peppers, leeks, clams, clam juice, seasonings, Tabasco, sherry & water. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough.
Remove from heat. Stir in half & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately. Serves 12.
