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Market Street Grill Clam Chowder recipe

Market Street Grill Clam Chowder

Market Street Grill’s famous clam chowder recipe is so full of flavor, creamy and delicious. We crave this soup year round.

Author Kami - NoBiggie.net


  • 5 potatoes peeled and diced
  • 1 cup celery diced
  • 1 cup yellow onion diced
  • 1 cup green bell pepper diced
  • 1 cup leeks diced small
  • 2 cans chopped clams (each can 6.5oz)
  • 1/2 tablespoon black pepper
  • 1 1/2 tablespoon salt
  • 1 tablespoon ground thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco Hot Sauce
  • 1 cup sherry cooking wine
  • 1 1/2 sticks butter
  • 2 cups water
  • 1 cup flour
  • 1 quart heavy cream
  • 1 quart whole milk


  1. In a large stock pot, add the 1 stick of butter along with the onion, celery, leeks and green bell pepper. Sauté until the onion is translucent.

  2. Add in the potatoes, clams and all the seasonings along with the water. Simmer until the potatoes are fork tender.
  3. Make a roux: In a separate sauce pan add the 1/2 stick of butter, and cook until melted. Add in the flour and turn the heat off. Whisk the butter and flour together until it makes a thick paste. Add in a little of the whole milk to thin it out before adding this mixture to the larger stock pot.

  4. Add in the butter flour mixture along with the heavy cream, whole milk and the rest of the ingredients. Bring it all to a simmer, stirring to keep anything from sticking to the bottom of the pot.
  5. Serve warm with saltine crackers, sour dough bread and a few shots of tabasco hot sauce (if desired).