New England Clam Chowder

The best clam chowder I have ever had is from the Market Street Grill in Salt Lake City. If you are in that city you really should get some. It is perfect! The only thing I have considered adding is some thick coarsely chopped bacon . . . because we all know bacon makes almost everything better.

I found their recipe by chance in a random cookbook created by Salt Lake City local chefs. It makes a ton of chowder, so make it for a big dinner or plan to eat it for days.



1 cup potatoes, diced
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 cup leeks, diced
3/4 cup chopped clams
3/4 tsp ground black pepper
1 1/2 tablespoons salt
3/4 tablespoons whole thyme
6 bay leaves
1 tablespoon Tabasco
3/4 cup Sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half & half

In a large saucepan combine all ingredients except butter, flour, and half & half. Simmer together until potatoes are thoroughly cooked. In the meantime combine melted butter and flour in oven-safe dish and bake at 325 for 30 minutes.

Stir butter-flour mixture into chowder and cook, stirring until thick. Mixture will be slightly less thick then cookie dough. Remove from heat and stir in half & half until blended. Heat to serving temperature, stirring occasionally and serve immediately. Makes 12 servings.