MARKET STREET CLAM CHOWDER
Written by Rocky Mountain Woman on February 22, 2010 – 12:40 pm -There is a restaurant in Salt Lake City that really does seafood right in my humble opinion. I love this place! Their Clam Chowder is absolutely to die for. They are kind enough to share the recipe with you if you ask (I asked). Here’s their version:
Market Street Clam Chowder
1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup leeks, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional) not really….
2 cups water
3/4 cup clam juice
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half
Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees 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.
Rocky Mountain Woman Version:
Melt 3/4 cup of butter in a dutch oven
whisk in 1 cup flour – bake in a 325 degree oven for 30 minutes
Dice 1 large potato
add 1 cup chopped celery & 1 large chopped onion
Add 1 chopped poblano pepper and a whole leek chopped
Simmer in two cups of water until vegetables are tender…
Move vegetables to a large bowl because you run out of room in the saucepan. …see this recipe is healthy, unlike some of my recent posts!… and add a whole (large) can of clams…it is CLAM chowder, people! sprinkle coarse salt & pepper to taste (lots works for me!).
Sprinkle some of this over the whole thing….wowsa..it’s making my eyes water…
Add six bay leaves and about 3/4 tablespoon of dried thyme
Bring 3/4 cup of sherry, water from the vegetables & 3/4 cup of clam juice to a simmer in a saucepan and then slowly start adding it to the butter/flour mixture, whisking constantly
Add the vegetables and bring to a simmer. After it’s all nicely mixed, add two quarts of half and half and bring it almost to a boil. Whoops, I guess I just ruined my healthy image.
I like my version a little better, it has a little more spice and a lot more clams. It’s so good, I think you should try both and let me know which one you like better….
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xxoo
Rocky Mountain Woman
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