You are here

Market Street Clam Chowder

Healthy.N.Fine's picture
Ingredients
  Diced potatoes 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced onions 1 Cup (16 tbs)
  Diced green pepper 1 Cup (16 tbs)
  Diced leek 1 Cup (16 tbs)
  Chopped clams 3⁄4 Cup (12 tbs)
  Ground black pepper 3⁄4 Tablespoon
  Salt 1 1⁄2 Tablespoon
  Thyme 3⁄4 Tablespoon
  Bay leaves 6
  Tabasco 1 Teaspoon
  Sherry 3⁄4 Cup (12 tbs)
  Water 2 Cup (32 tbs)
  Clam juice 3⁄4 Cup (12 tbs)
  Melted butter 3⁄4 Cup (12 tbs)
  Flour 1 Cup (16 tbs)
  Half and half 2 Quart
Directions

Combine melted butter and flour in ovenproof container and bake at 325° for 30 minutes.
In large saucepan, combine remaining ingredients except half & 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 & half until blended.
Heat to serving temperature, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood
Servings: 
12

Rate It

Your rating: None
4.075
Average: 4.1 (16 votes)