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Market Street Clam Chowder Recipe
|Diced potatoes||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Diced leek||1 Cup (16 tbs)|
|Chopped clams||3⁄4 Cup (12 tbs)|
|Ground black pepper||3⁄4 Tablespoon|
|Salt||1 1⁄2 Tablespoon|
|Sherry||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Clam juice||3⁄4 Cup (12 tbs)|
|Melted butter||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Half and half||2 Quart|
Serving size: Complete recipe
Calories 4552 Calories from Fat 3093
% Daily Value*
Total Fat 352 g541.7%
Saturated Fat 219.4 g1096.8%
Trans Fat 0 g
Cholesterol 1063.8 mg
Sodium 12254.8 mg510.6%
Total Carbohydrates 264 g87.9%
Dietary Fiber 19.9 g79.5%
Sugars 18.6 g
Protein 97 g193.9%
Vitamin A 284.1% Vitamin C 288.6%
Calcium 251% Iron 137.8%
*Based on a 2000 Calorie diet
In large saucepan, 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.