Market Street Clam Chowder Recipes
MARKET STREET CLAM CHOWDER
This is an excellent chowder recipe from a restaurant in Salt Lake City. It has great flavor. Very much worth the effort!!
Provided by Lubie
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
- 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 chowder from heat.
- Stir in half-and-half until blended.
- Heat to serving temperature, stirring occasionally.
- Serve immediately.
Nutrition Facts : Calories 393.4, Fat 30.4, SaturatedFat 18.9, Cholesterol 94.5, Sodium 1193.3, Carbohydrate 22.7, Fiber 1.4, Sugar 2.2, Protein 8.9
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- In a large stock pot, add the 1 stick of butter along with the onion, celery, leeks and green bell pepper. Sauté until the onion is translucent.
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- 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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