The BEST Clam Chowder Recipe (Market Street Grill Copycat)

A favorite of locals and tourists alike, this creamy New England clam chowder recipe comes from one of Salt Lake City’s longest running restaurants, Market Street Grill, and is easy to make at home.

bowl of clam chowder garnished with saltine crackers

Creamy New England Clam Chowder

Creamy, full of vegetables and lush with clams, this homemade clam chowder recipe is delicious in every respect, and I’m saying it loud and proud that it’s the best clam chowder recipe outside of New England. Yep, I’m staking my claim.

It comes from the restaurant where I met my husband when we were both servers, Salt Lake City’s acclaimed Market Street Grill, where this chowder is probably still one of the most popular bowls of soup you will find in the state. From San Francisco to New England, I’ve been to a whole lot of places and ordered a whole lot of chowder, and still to this day, this chowder is tops on my list.

dutch oven full of clam chowder

What’s in This Clam Chowder?

You may be asking, what’s the difference between Boston, New England, and Manhattan clam chowder? As a young chowderhead I only knew of New England clam chowder, which is the same as Boston clam chowder with a white creamy broth made from a flour and butter roux. Manhattan clam chowder has a tomato broth.

The ingredients list for this creamy chowder soup is fairly short for such a flavorful dish.

This New England style clam chowder is not made with bacon. And before you ask me, no, you can’t substitute low-fat versions of any of the ingredients listed below because the chowder will be thinner and not as savory. Homemade clam chowder just doesn’t taste good when you try to make it healthier, so instead, just eat a little less and revel in it’s lush flavor.

Here are the clam chowder ingredients you’ll need to make this recipe:

  • Potatoes
  • Onion
  • Celery
  • Green pepper
  • Leeks
  • Clams
  • Salt and pepper
  • Dried thyme
  • Bay leaves
  • Tobasco
  • Sherry wine
  • Butter
  • Water
  • Flour
  • Half and half

How to Make Chowder

First, add everything except the flour, half and half, and butter to a large pot. Bring the mixture to a simmer and cook until the potatoes are soft.

Stir the melted butter and flour in an oven-safe container and bake for 30 minutes to eliminate the raw flour flavor. Once baked, stir the flour mixture into the chowder, then remove from the heat.

Slowly stir in the half and half, then return the clam chowder to the heat. Cook until it reaches your desired serving temperature.

bowl of easy clam chowder with hunks of bread and saltine crackers

Can I Freeze Clam Chowder?

I don’t recommend doing so since this recipe contains a lot of butter and half and half. If you freeze and reheat this clam chowder soup, I think the dairy would split and your chowder would have an odd texture.

Can I Make This Gluten-Free?

I’ve only ever made this chowder recipe as written, so I’m not sure if you can use a gluten-free flour base to make the roux. If you make a gluten-free version of this easy clam chowder recipe and it turns out well, please leave a comment below letting me know!

Tips for Making This Recipe

Use canned or frozen clams in this clam chowder recipe. Use whichever is easiest for you to find, and make sure to chop them up so they’re easier to eat.

For the best flavor and texture, use real butter, not margarine or another butter alternative. If you use salted butter, give the soup a taste before adding additional salt, just to be safe.

I don’t recommend using whole milk in place of the half and half. The half and half contains more fat, which makes this chowder super flavorful, creamy, and rich.

More Creamy Soup Recipes You’ll Love

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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The BEST Clam Chowder (Market Street Grill Copycat)

This creamy New England clam chowder recipe comes from one of Salt Lake City’s longest running restaurants, Market Street Grill, and is easy to make at home.

Ingredients

  • 1
    cup
    potatoes
    diced 1/2 inch
  • 1
    cup
    celery
    diced 1/2 inch
  • 1
    cup
    onion
    diced 1/2 inch
  • 1
    cup
    green pepper
    diced 1/2 inch
  • 1
    cup
    leeks
    tops and bottoms, diced 1/2 inch
  • 3/4
    cup
    chopped clams
    canned or frozen
  • 3/4
    tablespoon
    black pepper
  • 1 1/2
    tablespoon
    salt
  • 3/4
    tablespoon
    dried thyme
  • 6
    bay leaves
  • 1
    teaspoon
    Tabasco
  • 3/4
    cup
    sherry wine
  • 3/4
    cup
    (1 1/2 sticks) butter
    melted
  • 2
    cups
    water
  • 3/4
    cup
    all-purpose flour
  • 2
    quarts
    half and half

Instructions

  1. In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked.

  2. Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.

  3. Stir roux (butter flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally and serve immediately with crusty sourdough bread and extra Tabasco.

Recipe Notes

Recipe from The Utah Dining Car Cookbook, Ogden Junior League.

Nutrition Facts

The BEST Clam Chowder (Market Street Grill Copycat)

Amount Per Serving (10 g)

Calories 407
Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g106%

Cholesterol 88mg29%

Sodium 1439mg63%

Potassium 567mg16%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 3g3%

Protein 10g20%

Vitamin A 1163IU23%

Vitamin C 24mg29%

Calcium 290mg29%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

More Clam Recipe Ideas

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