Recipe: Market Street Clam Chowder (Revised)*

Happy Halloween!  In looking over the ads this week, I see a few good prices, but overall the bargains have been a bit sparse lately.  I’m thinking it’s because the stores are getting ready to present their best offerings closer to Thanksgiving—either that or grocery prices in general are rising a bit.  

Last week I had company for dinner and to start the meal I decided to try a new Clam Chowder recipe.  It turned out really great, so I wanted to share it since it’s getting that time of year when hot homemade soup tastes good.  It’s based on Market Street Grill’s recipe, but I have adapted it somewhat to be considerably more healthy.  It’s fun to make restaurant style dishes at home, but often requires some creativity and substitution to turn an eating out indulgence into something that can be enjoyed as part of an everyday, healthy family diet.  See recipe below.

By the way, I also made the “Country Apple Dumplings” from last week, and they were very good (and EXTREMELY easy).  Honestly, they took like ten minutes to throw together, and everyone loved them.  Some of our sisters have tried them already and told me they turned out delicious, so pick up a can of crescent rolls and 7-up and give it a try one night soon for an easy weeknight treat for your family. (One note—I put two slices of apple into each dumpling instead of just one as there was plenty of room).

Market Street Grill Clam Chowder (Copycat) 

 

3 cup diced peeled potatoes 

1 large chopped onion

1 bunch sliced green onions

1 large diced green pepper

1 ½ cups diced celery 

3 cans Snows brand chopped clams and juice

approx. 3 tsp. salt (taste, then add more if needed)

1 ½ tsp. black pepper (or to taste)

1 ½ tsp. dried thyme leaves

3 large bay leaves

½ teas Tabasco (or to taste)

¾  cup cooking Sherry  

3 ½ cups water

3/4 cup (1 ½ sticks) butter, melted

1 cup flour

1  qt half & half plus additional regular milk if needed

Directions:

Combine melted butter and flour in glass Pyrex type (oven proof) round casserole dish and bake uncovered at 325º for exactly 30 min.  In large pot combine remaining ingredients except the half and half. Simmer until potatoes are thoroughly cooked (15 to 20 min). Remove bay leaves. Stir the baked butter and flour mixture into vegetable mixture. Mixture will be thick. Remove chowder from heat. Stir in half and half until blended. If it’s thicker than you would like, add some milk.  Put back on heat and bring to desired temperature, keeping watch so it doesn’t burn.  Serve immediately.   Makes 6 meal sized servings or 10 first course (1 cup) servings. *Originally distributed October 2013