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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Market Street Clam Chowder Recipe

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This recipe for Market Street Clam Chowder is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1c. diced potatoes
1 Tbsp. Tabasco
1 c. diced celery
¾ c. cooking sherry
1c. diced onions
2 c. water
1 c. diced green pepper
¾ c. clam juice
¾ c. chopped clams
¾ c. melted butter
¾ Tbsp. ground black pepper
1 c. flour
11/2 Tbsp. salt
2 quarts half & half
¾ Tbsp. whole thyme
6 bay leaves
Directions:
Directions:
Combine melted butter and flour in oven proof container; bake at 325 for 30 minutes. Combine remaining ingredients except half & 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 & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Personal Notes:
Personal Notes:
(I got this recipe from Bev years ago)

 

 

 

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