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Market Street Clam Chowder Recipe

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This recipe for Market Street Clam Chowder, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Lloyd
Added: Friday, November 9, 2007


1 C potatoes, diced
1 C celery, diced
1 C onion, diced
1 C leeks, diced
1 C green pepper, diced
3/4 C chopped clams
3/4 Tbl. fresh ground pepper
1 1/2 Tbl. salt
3/4 tsp. whole thyme
6 bay leaves
1 tsp. tabasco sauce
3/4 C sherry wine (optional)
2 C water
3/4 C clam juice
3/4 C butter, melted
1 C flour
2 qts. half and half

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 well blended. Heat to serving temperature, stirring occasionally.




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