There is a delicious seafood restaurant here in Utah called Market Street. They serve a really yummy clam chowder. It’s different than your regular clam chowder. I have a recipe I’ve shared before for your basic creamy clam chowder, which I love. However, this clam chowder has a lot of other stuff in it that gives it a delicious but unique flavor.
I found a copy cat version of the recipe on the internet and then adapted it to more my tastes. It’s yummy and different, another great soup recipe. I read an article once where a professional organizer was telling how to organize recipes. In that article, it was suggest to you go through your recipes and only keep one spaghetti sauce recipe etc. I thought this was crazy talk. You can always have more than one recipe of a certain dish, if they are both great why would you want to get rid of one.
Now I have two clam chowder recipes and I can make which ever one I am in the mood for. The other thing that is different about this recipe is how you make the thickener. You cook the butter and flour together in the oven. I liked this method. The soup thickened up very quickly once the thickener was added.
- ¾ cup butter, melted
- 1 cup flour
- 2 -4 cups diced potatoes (I like a lot of potatoes)
- ½ cup diced celery
- 1 cup diced onion
- ½ cup diced green pepper
- 1 cup diced leeks (you only use the white part of the leeks)
- 2 cups water
- ¾ cups clam juice (drained from the canned clams)
- black pepper to taste
- 1½ tsp. salt
- 2 tsp. thyme
- 6 bay leaves
- 2 quarts half-and-half
- 2 cans of chopped clams
- In a covered oven proof dish, combine butter and flour. Cover and bake at 325 for 15-30 minutes. The mixture is done when it is a consistency slightly less thick than cookie dough.
- 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
The is the original photo from this post. The above photo was updated in October 2014.