Creamy Clam Chowder: A Seafood Lover’s Delight
As I stood on Market Street in Salt Lake City, the aroma of freshly-made clam chowder wafted towards me from the nearby Market Street Grill. The creamy texture of the soup and the savory flavor of the clams immediately caught my attention, and I knew I had to recreate it at home. So today, I bring you my version of the famous Market Street Clam Chowder Recipe.
If you’re a seafood lover like me, you’ll enjoy this hearty recipe that’s perfect for any occasion. This rich and creamy chowder is filled with fresh vegetables and juicy clams that will soothe your soul and delight your taste buds. Whether it’s a cold winter evening or a lazy summer afternoon, this clam chowder recipe is sure to satisfy.
So gather up your ingredients and get ready for a culinary adventure. Join me as we take a tour of the flavorsome streets of Salt Lake City with this delectable dish for dinner tonight!
Why You’ll Love This Recipe
Fellow food lovers, let me tell you why you’re going to absolutely adore Market Street Clam Chowder Recipe. This recipe is a classic New England clam chowder with a unique twist that makes it stand out from the pack. The combination of fresh clams, potatoes, celery, onions, and green pepper has never tasted better!
Firstly, this is the best clam chowder recipe out there because it comes straight from the famous Market Street Grill in Salt Lake City. Not only do they specialize in seafood dishes, but they have also perfected this clam chowder recipe which has been a staple on their menu for years!
Secondly, the recipe uses high-quality ingredients and a great balance of flavors. The subtle kick of Tabasco sauce combined with the richness of sherry wine will leave an unforgettable taste on your palate.
Lastly, I highly recommend this recipe for its versatility; it can be served as an appetizer or main course and pairs well with crusty bread for dipping. It’s perfect for any occasion whether it’s a cozy dinner at home or a casual gathering with friends.
So come on fellow food enthusiasts, trust me when I say that this is hands down the best clam chowder recipe out there. Give it a try and be prepared to fall in love with this creamy and hearty soup!
Ingredient List
- 1 cup half-and-half
- 1 cup water
- 1/2 cup sherry wine
- 1/2 cup butter
- 1/2 cup flour
- Tabasco sauce, a few dashes according to your liking
- 2 bay leaves
- 1 tsp thyme
- 1 tsp salt
- Fresh coarse ground black pepper, as much as you like
- 2 cans (10 oz each) of clam juice
- 2 lbs of clams or 4 cups canned clams
- 1/2 cup green pepper, diced in 1/2 inch pieces
- 3/4 cup leek, diced in 1/2 inch pieces
- 1 cup celery, diced in 1/2 inch pieces
- 1 cup onion, diced in 1/2 inch pieces
- 4 cups potatoes, peeled and diced in 1/2 inch pieces
I highly recommend using fresh clams if possible but if not, canned clams work great.
Also, all ingredients should be chopped or diced fairly uniformly for even cooking.
The Recipe How-To
Now that we have all the ingredients ready, let’s start making Market Street Clam Chowder Recipe. This recipe is simple and easy to follow. Just a few steps and you will have delicious clam chowder in no time.
Recipe Steps
Step 1: Preparing the Vegetables
First, prepare 1 cup of diced onions, 1 cup of diced celery, 1 cup of peeled and diced potatoes, 3/4 cup of diced green pepper, and 1/2 cup of thinly sliced leek. Make sure to dice them evenly, with 1/2 inch for the onions, celery, and potatoes, and 3/4 inch for the green pepper. Put them aside.
Step 2: Making the Roux
Melt 1/2 cup of butter in a large saucepan over medium heat. Add 1 cup of flour gradually to the melted butter while whisking it constantly until it forms a thick paste. Cook while stirring the mixture constantly for around 5 minutes, or until it turns light brown.
Step 3: Cooking the Vegetables
Add the prepared vegetables to the roux and cook for around 10 minutes or until they are tender.
Step 4: Adding remaining Ingredients
Add one bottle (8 oz) of clam juice, and two cups of water, two bay leaves, one teaspoon thyme, half teaspoon salt, and half teaspoon fresh coarse ground black pepper. Bring everything to boil then reduce heat to low and simmer for around one hour or until vegetables are soft.
Step 5: Adding Clams
Finally, add 3 cans (6.5oz each) of chopped canned clams drained before cooking along with 2 tablespoons sherry wine, and some dashes of Tabasco sauce to add a bit of heat to your chowder. Stir everything together gently then add 1 cup half-and-half. Simmer for an additional 15-20 minutes until all ingredients are well combined.
Bon Appetit!
Now that your Market Street Clam Chowder is ready, serve it hot with some crackers on top or a crusty bread roll alongside. You can keep any leftover chowder in an airtight container in the refrigerator for up to three days or in the freezer for up to one month.
Enjoy!
Substitutions and Variations
As a culinary explorer, I understand that substitutions and variations are essential to any recipe. Market Street Clam Chowder is no exception, and it can be adapted to suit your preferences or dietary needs without compromising the flavor. Here are a few subs and variations to consider:
– Vegetarian or vegan: For a meatless version, omit the clams and use vegetable broth instead of clam juice. Substitute butter with vegan butter or olive oil, and half-and-half with non-dairy creamer.
– Gluten-free: To make this dish gluten-free, replace flour with cornstarch or gluten-free flour mix.
– Spicier: If you prefer spicier food, add more Tabasco sauce or red pepper flakes to the chowder.
– Creamier: To make the chowder creamier, add more half-and-half or heavy cream. You can also blend some potatoes to create a thicker consistency.
– Switch up the veggies: While the traditional vegetables in clam chowders include celery, onion, leek, and green pepper combination, you could add carrots or corn depending on your preference.
– Seafood variations: This basic recipe also makes an excellent base for other seafood dishes. You could add shrimp, crab meat or lobster meat.
Remember that these substitutions will change the taste of the chowder slightly; hence balance is critical when making these adjustments. The best way to discover your perfect combination is by experimenting with different substitutions until you find what fits your taste buds.
Serving and Pairing
Once your Market Street Clam Chowder is ready to serve, there are plenty of ways you can make it an even more satisfying meal. With its creamy texture and rich flavors, this chowder recipe from Market Street grill clam can pair perfectly with a range of different sides and drinks.
One classic serving suggestion for clam chowder is to serve it with some crusty sourdough bread or oyster crackers. The salty, crunchy texture of the crackers provides a nice contrast to the warm, creamy soup, while the bread helps soak up all the delicious broth. You can also pair the chowder with some salad greens or roasted vegetables to add some healthy nutrients to your meal.
For drinks, white wine or sherry wine can complement the rich flavors of the soup nicely. If you prefer something non-alcoholic, sparkling water or lemonade can also be great options. And if you want to add a little heat to your chowder, consider adding a few squirts of Tabasco sauce for an extra kick of flavor.
Overall, there’s no shortage of delicious ways to enjoy this Market Street Clam Chowder recipe. Whether you make it as a main course or just as a starter dish, it’s sure to be a hit among seafood lovers as well as those who just enjoy comforting and hearty meals.
Make-Ahead, Storing and Reheating
Being able to make and store food for later is a valuable skill. Fortunately, this comforting Market Street Clam Chowder Recipe can be easily made ahead of time, stored and reheated for later consumption.
To make-ahead, you can prepare the chowder as directed and cool it completely. Then, transfer it to an airtight container and store it in the refrigerator for up to three days or in the freezer for up to three months.
To store, use containers with tight-fitting lids that are adequate in size for the intended amount of chowder. Dividing the soup into smaller portions can also help prevent waste and make reheating more efficient.
When reheating, remove the chowder from the refrigerator or freezer and allow it to come to room temperature. If frozen, thaw it overnight in the refrigerator before reheating on the stove or using a microwave safe dish. Reheat on low heat so that it heats evenly without burning up.
For best results, do not boil as doing so may cause the soup to break down or lose flavor. You can add a little bit of water or half-and-half to adjust the consistency when reheating leftovers.
This recipe’s versatility makes it perfect for serving anytime you would like seafood chowder; whether you have a large family gathering or just want some comfort food throughout the week, this market street clam chowder recipe will never disappoint.
Tips for Perfect Results
To achieve the best clam chowder recipe in town, here are some tips that I suggest:
First and foremost, make sure to use fresh ingredients. This will help bring out the flavors better and elevate the overall quality of your dish. Go to your local seafood market to purchase fresh clams, celery, green pepper, leek, onion, and potato. You can also opt for organic produce if it’s available.
Another key factor is to control the cooking time carefully. Over-cooked clams can end up chewy and rubbery, while under-cooking them will give you a seafood dish with raw tasting seafood. The trick is to cook the clams until they just open. This will allow you to extract all the briny juice from the clams, which happens when they’re cooked just right.
When it comes to thickening agent options in clam chowders, flour is most commonly used as a thickener. To prevent lumps or buildup, make sure to stir the roux continuously or whisk it steadily until it’s uniformly combined.
To add depth of flavor to your Market Street Clam Chowder recipe, try adding sherry wine or Tabasco sauce little by little until you reach your desired level of spice.
Lastly, let your chowder cool down after cooking and store it in an airtight container in the fridge for at least 24 hours so all of those wonderful flavors can meld together for even better taste. Once reheated, it would taste even more delectable.
By following these tips and guidelines, you’ll be able to make a delicious pot of Market Street Clam Chowder that is sure to impress everyone who tries it.
Bottom Line
In conclusion, this Market Street Clam Chowder recipe is a must-try for all seafood lovers out there. The creamy and hearty soup will warm your soul and fill your belly with deliciousness. With the right ingredients and techniques, you can easily create this dish in your own kitchen.
Whether you are a seasoned cook or just starting out, this recipe is perfect for you. The steps are easy to follow, and the instructions are detailed, ensuring the best possible results every time. You can also experiment with various substitutions and variations to suit your taste buds.
So, next time you are craving some seafood chowder, head straight to the kitchen and whip up a batch of Market Street Clam Chowder. Trust me; it will be worth it! Finally, I hope this recipe article has inspired you to explore more culinary adventures in your daily life. Remember, food is not just nourishment but also a form of art that deserves to be appreciated and enjoyed. Happy cooking!
Market Street Clam Chowder Recipe
Ingredients
- 1 cup potato, diced 1/2 inch
- 1 cup celery, diced 1/2 inch
- 1 cup onion, diced 1/2 inch
- 1 cup leek, diced 1/2 inch
- 1 cup green pepper, diced 1/2 inch
- 3/4 cup chopped clam (canned or fresh)
- 3/4 tablespoon fresh coarse ground black pepper
- 1 1/2 tablespoons salt
- 3/4 tablespoon whole thyme
- 6 bay leaves
- 1 teaspoon Tabasco sauce
- 3/4 cup sherry wine (optional)
- 2 cups water
- 3/4 cup clam juice
- 3/4 cup butter, melted
- 1 cup flour
- 2 quarts half-and-half
Instructions
- Combine melted butter and flour in oven-proof container and bake at 325 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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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.