Market Street Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is an excellent chowder recipe from a restaurant in Salt Lake City. It has great flavor. Very much worth the effort!! Ingredients:
1 cup potato, diced 1/2 inch |
1 cup celery, diced 1/2 inch |
1 cup onion, diced 1/2 inch |
1 cup leek, diced 1/2 inch |
1 cup green pepper, diced 1/2 inch |
3/4 cup chopped clam (canned or fresh) |
3/4 tablespoon fresh coarse ground black pepper |
1 1/2 tablespoons salt |
3/4 tablespoon whole thyme |
6 bay leaves |
1 teaspoon tabasco sauce |
3/4 cup sherry wine (optional) |
2 cups water |
3/4 cup clam juice |
3/4 cup butter, melted |
1 cup flour |
2 quarts half-and-half |
Directions:
1. 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.
2. Simmer until potatoes are thoroughly cooked.
3. Stir butter-flour mixture into chowder and stir until thick.
4. Mixture will be slightly less thick than cookie dough.
5. Remove chowder from heat.
6. Stir in half-and-half until blended.
7. Heat to serving temperature, stirring occasionally.
8. Serve immediately.
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