Learn how to make the famous Market Street Grill Clam Chowder at home.

Market Street Grill Clam Chowder Recipe

When I was in college, I waited tables at the Market Street Grill in Cottonwood Heights (SLC, UT). It was a fast paced job, the perfect college job…good money and I was surrounded by lots of fun people my age. One of the perks of the job was discounts on all the delicious seafood, including their famous Clam Chowder. Their clam chowder served with crusty sourdough bread is still to this day one of my favorite meals. It is pure comfort food. It’s easy to make at home too!

What you need to make Market Street Grill’s Clam Chowder

5 potatoes, peeled and diced
1 cup celery, diced
1 cup yellow onion, diced
1 cup green bell pepper, diced
1 cup leeks, diced small
2 cans of chopped clams (each can 6.5oz)
1/2 tablespoon black pepper
1 1/2 tablespoon salt
1 tablespoon ground thyme
6 bay leaves
1 teaspoon Tabasco Hot Sauce
1 cup Sherry Wine
1 1/2 sticks butter, melted
2 cups water
1 cup flour
1 quart heavy cream
1 quart whole milk

How to make Market Street Clam Chowder Recipe

-In a large stock pot, add the 1 stick of butter along with onion, celery, leeks and green bell pepper. Sauté until the onion is translucent.
-Add in the potatoes, clams and all the seasonings along with the water. Simmer until the potatoes are fork tender.
-Make a roux: In a separate sauce pan add the 1/2 stick of butter, and cook until melted. Add in the flour and turn the heat off. Whisk together the butter and flour until it makes a thick paste. Add in a little of the whole milk to thin it out before adding this mixture to the larger stock pot.
-Add in the butter flour mixture along with the heavy cream, whole milk and the rest of the ingredients. Bring it all to a simmer, stirring to keep anything from sticking to the bottom of the pot.
-Serve warm with saltine crackers, sour dough bread and a few shots of tabasco hot sauce (if desired).

Market Street Grill Clam Chowder

Market Street Grill’s famous clam chowder recipe is so full of flavor, creamy and delicious. We crave this soup year round.

Author Kami - NoBiggie.net

Ingredients

5 potatoes peeled and diced
1 cup celery diced
1 cup yellow onion diced
1 cup green bell pepper diced
1 cup leeks diced small
2 cans chopped clams (each can 6.5oz)
1/2 tablespoon black pepper
1 1/2 tablespoon salt
1 tablespoon ground thyme
6 bay leaves
1 teaspoon Tabasco Hot Sauce
1 cup sherry cooking wine
1 1/2 sticks butter
2 cups water
1 cup flour
1 quart heavy cream
1 quart whole milk

Instructions

In a large stock pot, add the 1 stick of butter along with the onion, celery, leeks and green bell pepper. Sauté until the onion is translucent.
Add in the potatoes, clams and all the seasonings along with the water. Simmer until the potatoes are fork tender.
Make a roux: In a separate sauce pan add the 1/2 stick of butter, and cook until melted. Add in the flour and turn the heat off. Whisk the butter and flour together until it makes a thick paste. Add in a little of the whole milk to thin it out before adding this mixture to the larger stock pot.
Add in the butter flour mixture along with the heavy cream, whole milk and the rest of the ingredients. Bring it all to a simmer, stirring to keep anything from sticking to the bottom of the pot.
Serve warm with saltine crackers, sour dough bread and a few shots of tabasco hot sauce (if desired).

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Can you freeze Clam Chowder?

Yes! You can freeze clam chowder. It will last in the fridge for 3-5 days, but you can also freeze it up to 4 months. Just make sure when you thaw it to reheat it again, you allow it to thaw in the fridge overnight and when you reheat it you stir constantly to keep the cream base from going lumpy.
It’s so easy and so delicious! I’m excited for you to make it at home!

More comfort soups we LOVE:
–Loaded Baked Potato Soup
–Creamy Tomato Basil Soup
–Easy Minestrone Soup