Market Street Clam Chowder

Salt Lake is home to a little gem of a seafood restaurant (we're a landlocked state, I know). It is one of my favorite places to eat. Their clam chowder is perfect. If you're in the area, stop in for a bowl and a chunk of crusty sourdough bread (P.S. their desserts are FANTASTIC). If you're not in the area, or just want some incredible chowder, give this recipe a try.

Market Street Clam Chowder
serves 12

1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 T coarse ground black pepper
1 1/2 T salt
3/4 T whole thyme
6 bay leaves
1 t Tabasco
3/4 cup sherry wine (optional)
3/4 cup clam juice (drained from canned clams or purchased separately in can, I got enough from the can)
2 cups water
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half


Combine melted butter and flour in oven proof container (a small casserole dish will do) and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked (check after 20-30 minutes). 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. Enjoy. (It's delicious reheated the next day.)