09 January 2008

yum

Since it's winter, and it's snowing and cold, isn't soup the best? I made my favorite clam chowder last night and thought you all might like to try it out. I know I've pushed this recipe on some of you before, but it really is THE BEST clam chowder I've ever had. It's from Market Street Grill here in Salt Lake (also the best seafood restaurant here.)


Market Street Clam Chowder (Serves 12)

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

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.

A few tips (maybe more than a few): I almost always double the vegetables because I like more in there. Especially the potatoes.

Make sure the leeks are soft before you add the butter/flour.

I always melt the butter in the oven container, then add the flour to it. (I also love this method of cooking it in the oven, it makes it much more efficient.)

I usually add the sherry, but didn't have it last night and it was still good.

2 cans of clams give you about the right amount of clams and juice.

I never put in the Tabasco sauce and only put in 1/2 the pepper. Otherwise it's too spicy for the kids.

You might have to experiment - if it's too runny, cook more the liquid off the vegetables next time. If it's too thick, you can always add regular milk to thicken. You can even substitute the half and half with regular milk if you cook off a lot of the liquid from the vegetables.

If you have an Elmer cookbook - this is in there!

This also makes great leftovers and all my kids LOVE it.

I've never tried it without clams, but I imagine it would be just great without if you're not a seafood person. Just substitute the clam juice for water or chicken broth.

You can find all of Market Street Grill's recipes here. (I also love their fruit tart.)

5 comments:

carrie said...

I've made this many times but I leave out the rubbery clams. Yummy.

me said...
This comment has been removed by a blog administrator.
emily and logan said...

why have i never been to this restaurant??

leigh said...

maybe it has something to do with the fact that you only eat vegetables and you don't like seafood:)

Amanda said...

speaking of the Elmer Family cookbook... thank you so much for doing that. I use mine all the time and just made your Black Bean Enchiladas last night AGAIN. I LOVE THEM!