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