Market street grill clam chowder

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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

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.


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