Market Street Clam Chowder

Total Time
Prep 30 mins
Cook 30 mins

This is an excellent chowder recipe from a restaurant in Salt Lake City. It has great flavor. Very much worth the effort!!

Ingredients Nutrition


  1. 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.
  2. Simmer until potatoes are thoroughly cooked.
  3. Stir butter-flour mixture into chowder and stir until thick.
  4. Mixture will be slightly less thick than cookie dough.
  5. Remove chowder from heat.
  6. Stir in half-and-half until blended.
  7. Heat to serving temperature, stirring occasionally.
  8. Serve immediately.


Most Helpful

This is hands down the best New England style clam chowder I have ever made. Even my husband, who hates clam chowder liked this one! TIP: You're going to need about 4lbs fresh clams to get the 3/4 cup you need. I bought just over 3 lbs, and came in just under 3/4 cup. It's much more cost effective to use canned.

BrookeCooks April 25, 2010

The best clam chowder I've ever made!

rambling bug March 21, 2010

I love this chowder! My family already had tried it at Market Street and it is just as good. Thank you Lubie!

Chickymama September 07, 2009

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