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Delicious veggies sautéed in butter, onions, celery, green bell pepper and leeks. Thicken with flour and add sherry wine, clam juice and chicken broth. Add spices and then add heavy cream. So good!

Market Street (Copycat) Clam Chowder

Thick chowder with loads of veggies and distinct flavors and spices that make this soup delicious.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American

Ingredients
  

  • 8 Med. Potatoes
  • 10 Stalks Celery
  • 1 Med. Onion
  • 1 Large Leek
  • 1 Green Bell Pepper
  • 3/4 Cup Butter
  • 1 Cup Flour
  • 6 6.5 oz. Canned Clams
  • Clam Juice from Canned Clams
  • 3/4 Cup Sherry Wine
  • 4 Cups Chicken Broth
  • 1 tsp. Freshly Ground Black Pepper
  • 2 tsp. Salt
  • 1 tsp. Thyme
  • 6 Bay Leaves
  • 2 tsp. Hot Sauce (Tabasco)
  • 4 Cups Heavy Cream

Instructions
 

  • Peel, slice and cube the potatoes.
  • Dice the onion, celery, leek and bell pepper into small pieces.
  • Melt one Tablespoon of the butter in a large stock pot and sauté the vegetables.
  • While veggies are cooking, get all the liquids ready, clam juice, chicken broth and sherry wine. Add to the sautéed vegetables with potatoes. Also add all the spices. Bring this back to a boil. Put the lid on and leave a small crack for the steam to escape. Reduce the heat to a simmer, but make sure everything is still boiling for 30 minutes.
  • Add the rest of the butter in a shallow baking dish and put in a 325° oven. When melted add the flour and stir. Cook this flour mixture for 30 minutes in the oven.
  • Pour the flour mixture into the chowder, stirring continually. Your chowder will be very thick.
  • Add the heavy cream, clams and hot sauce. Stir until all ingredients are well mixed. Put the lid on and cook on low for 10 minutes.
Keyword Celery, Clams, Leek, Onions, Potatoes
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