Market Street Clam Chowder is so good. It has a specific flavor and distinct taste. I have been making clam chowder forever trying to get just the right taste. This last batch of Clam Chowder is a dead on copycat recipe.
There are so many veggies in this soup. I think it is the veggies and the combination of spices that give this chowder its fabulous flavor! If you are a clam chowder fan, you have to give this recipe a try!
How to Make Market Street (Copycat) Clam Chowder
1. The distinct taste of Market Street Clam Chowder comes from all the vegetables. I do not particularly like green peppers, but I put them in this soup because I am looking for the overall copycat taste.
The vegetables add a depth of flavor that you cannot get if you leave one or some of them out. I want to encourage you to make this soup, the first time, using all the vegetables. I love leeks, so they were easy for me to include, but I am fearful some people may leave them out because they do not know what they are or how to use them.
2. Peel, slice and cube the potatoes. I like to slice the potatoes on the long side. I cut them again in half and then slice 1/2 inch lines. Cut across the potatoes and you have perfect 1/2 inch cubes of potatoes. Once all the potatoes are diced, place them in a bowl and set aside.
3. Cut all the vegetables into small pieces. I like to use my food processor when dicing up vegetables for any soup I make. Cut the ends off of the onions and peel off the outer layer. Then cut the onion in half and cut each half into about 2 inch chunks. I put these in the food processor and chop.
Now clean the celery and cut the ends off. Cut each stalk in half and then cut the long stalk into about 6 pieces. You can chop both the celery and onion together or separate. They will both be sautéed in the butter so it doesn't really matter. You choose what you want to do.
I like to chop the onion and celery chunks together in the food processor until they are small pieces that look like small slivers. Be careful not to chop too small. They will look like mush and have a lot of water in them. When you see this, you know you have chopped them too small.
Cut the leek into small pieces. One end of the leek has small white things that look like hair. Cut this end off. Run the leek under water to clean out the dirt in the layers. You will only use the white part of the leek and about an inch of the light green part. The stiff, very dark green, part of the leek will not be used.
Slice the leek into coins and then dice up again. I like to do all the slicing before I ever cut the end into coins. I make slices in the end of the white part of the leek that divides it into fourths. Then slice across these into discs that look like coins. Due to the fact it is an onion it will fall apart into smaller pieces.
Cut the top of the green bell pepper off by slicing across the pepper and pull out the stem. The green flesh on this lid can also be chopped and used. Use your fingers to pull out the center of the pepper that has the seeds on it. Discard this. Slice the pepper in half and then slice each half into small, thin slices about 1/4 inch wide. Once you have done that, slice across those so you have small pieces of pepper.
4. Melt the butter in a large soup pot on medium heat. Add the chopped onion, celery, leek and green bell pepper. Sauté until they are soft and tender, about 3-4 minutes.
5. While the vegetables are cooking, get all your liquids ready to use. Open all the cans of clams and drain the liquid into a bowl or measuring cup.
When a recipe calls for chicken broth, I always use chicken bouillon and add it to hot water instead. Chicken broth takes up too much room in my pantry. One cube of chicken bouillon to one cup of hot water is the ratio. I really love using Knorr Granulated Chicken Bouillon. Same ratio, 1 tsp. to 1 cup of hot water.
6. Sprinkle the flour over the top of the vegetables. Slowly stir the flour and vegetables together over medium heat. The flour will begin to get thick and start sticking to the bottom of the pan. Keep stirring as the flour cooks for 2-3 minutes, stirring continuously. You want a brown tint to the flour and a nutty aroma.
7. Add the clam juice, chicken broth and sherry wine. Keep stirring until the flour clumps start to dissolve. Add the cubed potatoes. At this point, add the salt and pepper, thyme and bay leaves. Bring everything to a boil and then turn the heat to medium. Cook for about 10 minutes until the potatoes are tender.
8. When potatoes are done, pour in the heavy cream and hot sauce. Stir until everything is well mixed. This is a thick soup. If you do not like how thick it is, add milk until you reach the consistency you like.
Turn the heat to low and put the lid on. Let it cook for 10 minutes until all flavors marry. Serve with toasted sourdough bread with melted butter on top.
Let me know on Instagram or Pinterest if you make this. Post a picture and then tag me @dinasdiner. I want to know how it turns out.
Market Street (Copycat) Clam Chowder
8 Med. Potatoes
10 Stalks of Celery
1 Medium Onion
10 Stalks of Celery
1 Medium Onion
1 Large Leek
1 Green Bell Pepper
3/4 cup butter, melted
1 Green Bell Pepper
3/4 cup butter, melted
1 Cup Flour
6 (6.5 oz.) Cans of Clams
Clam Juice from all cans of clams
3/4 Cup Sherry Wine
4 cups Chicken Broth
4 cups Chicken Broth
1 1/2 tsp. Freshly Ground Black Pepper
2 tsps. Salt
1 tsp. Thyme
6 bay leaves
2 tsp. Hot Sauce (Tabasco)
4 Cups Heavy Cream
2 tsps. Salt
1 tsp. Thyme
6 bay leaves
2 tsp. Hot Sauce (Tabasco)
4 Cups Heavy Cream
1. Peel, slice and cube the potatoes.
2. Dice the onion, celery, leek and bell pepper into small pieces.
3. Melt the butter in a large stock pot and sauté the vegetables.
4. While veggies are cooking, get all the liquids ready, clam juice, chicken broth and sherry wine.
5. Sprinkle the flour over the vegetables and cook for 2-3 minutes stirring continually.
6. Add the liquids and stir until all the flour dissolves.
7. Place the potatoes and spices in the soup mixture at this point.
8. Cook until potatoes are tender on medium heat.
9. Add the heavy cream and stir until well combined.
