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"Market Street Grill" Clam Chowder Recipe

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This recipe for "Market Street Grill" Clam Chowder, by , is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kirsten Stephens, Granddaughter
Added: Saturday, October 31, 2009


1 cup diced potatoes
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
1 cup diced leeks
3/4 cup chopped clams
1 1/2 Tbsp Salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3/4 cup Sherry Wine (white grape juice)
2 cups water
3/4 cup clam juice
3/4 cup butter, melted
1 cup flour
2 qt half & half
3/4 Tbsp black pepper

Combine melted butter and flour in oven proof container and bake @ 325 for 30 min. I large saucepan combine remaining ingredients expect the half and half. Simmer until potatoes are thoroughly cooked. Stir butter and flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat till hot, stirring occasionally. Serve immediately.

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