Market Street Clam Chowder
Craving a taste of the coast? This Market Street Clam Chowder captures the essence of a classic New England-style recipe. Packed with tender clams, creamy potatoes, and savory bacon, this chowder is a hearty and comforting dish you’ll love.
- Prep Time: 15 minutes
- Cook Time: 1 1/2-2 hours
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Soup
Ingredients
Scale
- 1 c diced potatoes (we used red)
- 1 c diced celery
- 1 c diced onions
- 1 c diced green pepper
- 1 c diced leeks
- 3/4 c chopped clams
- 3/4 Tbsp pepper
- 1 1/2 Tbsp salt
- 3/4 Tbsp thyme
- 6 bay leaves
- 1 tsp hot sauce
- 3/4 c sherry
- 2 c water
- 3/4 c clam juice
- 3/4 c melted butter
- 1 c flour
- 2 quarts half & half
Instructions
- Prep all ingredients (chopping).
- In a large saucepan, combine all ingredients except melted butter, flour and half & half. Simmer until potatoes are thoroughly cooked.
- Combine melted butter and flour on stovetop to create a rue. Bring to a boil.
- Stir in butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough.
- Add half & half and stir until blended.
- Bring to a boil, stirring occasionally until desired thickness. Serve immediately.
Keywords: Soup, Clam, Clam Chowder