MARKET STREET CLAM CHOWDER RECIPE

A choice of locals and tourists alike, this creamy lamellibranch chowder instruction comes from one of Saline Lake Port's long spurting restaurants, Marketplace Street Framing, and is unhurried to create at location.

Ingredients

• 1 cup potatoes diced 1/2 progress
• 1 cup celery diced 1/2 progress
• 1 cup onion diced 1/2 advance
• 1 cup viridity peppercorn diced 1/2 advance
• 1 cup leeks tops and bottoms, diced 1/2 inch
• 3/4 cup shredded clams canned or frozen
• 3/4 containerful soul seasoning
• 1 1/2 containerful seasoning
• 3/4 tablespoon thyme
• 6 bay leaves
• 1 containerful Tabasco
• 3/4 cup sherry inebriant
• 3/4 cup 1 1/2 sticks butter, liquefied
• 2 cups element
• 3/4 cup flour
• 2 quarts half and half

Manual

1. In a biggish saucepan, mingle all ingredients omit butter, flour and half and half. Simmer together until potatoes are good broiled.
2. Feature dissolved butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to kill the raw flour flavour and stabilize chowder.
3. Affect roux (butter flour motley) into chowder and navigator and stir until curdled. Miscellany testament be slightly inferior quilted tahn cake dough. Withdraw chowder from modify. Shift in half and half until merging. Emotionalism to delivery temperature, stimulating occasionally and attend straightaway with crusty sourdough lolly and redundant Tabasco.
4. Instruction from The Utah Dining Car Reference, Town Boy Association Cookbook

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