Market Street Clam Chowder | Garnish & Glaze
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Market Street Clam Chowder

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 12 (1 1/2 cup servings)
Author: Garnish and Glaze

Ingredients

  • 1 cup flour
  • 3/4 cup melted butter
  • 3 cups potatoes, diced 1/2 inch
  • 1 cup celery, finely diced
  • 1 cup yellow onions, finely diced
  • 1 cup green pepper, finely diced
  • 1 cup leeks, finely diced
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons salt
  • 2 sprigs whole thyme, or 1 1/2 teaspoons dried thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco sauce
  • 2 3/4 cup water
  • 3/4 cup clam juice, use reserves from the canned clams
  • 3 6.5 ounce cans minced clams, drained, reserve clam juice
  • 1 1/2 to 2 quarts half & half
  • Freshly cracked pepper, for garnish
  • Fresh whole thyme, for garnish
  • Crackers or bread, for topping (optional)

Instructions

  • Mix melted butter and flour together in an oven safe dish and bake at 325 degrees F for 30 minutes.
  • In a large pot, add all ingredients except clams and half & half. Bring to a boil, turn to medium-low, cover, and allow to simmer until potatoes are cooked (10-15 minutes).
  • Stir in the butter/flour mixture until thick (Super thick-- almost like cookie dough).
  • Stir in the clams and half & half (for thicker soup just use 1 1/2 quarts) and heat over medium-low until desired thickness (leftover soup the next day is thicker) and warmed through. Remove bay leaves and thyme sprigs. Serve in a bowl or bread bowl and garnish with fresh cracked pepper and fresh thyme.