We absolutely adore bringing restaurant classics to your kitchen, and nothing beats the creamy allure of our take on the Market Street Grill Clam Chowder recipe. Originating from the vibrant shores of the Pacific Northwest, this hearty soup captures the essence of fresh clams and savory spices that have made it a beloved favorite.
With its velvety texture and comforting warmth, we’ve streamlined this recipe for easy home cooking. Join us as we dive into flavors that evoke seaside memories and satisfy your cravings in no time.
Ingredients
In our pursuit of recreating the iconic Market Street Grill Clam Chowder, we start with high-quality ingredients that capture its creamy, hearty essence. Below, we’ve organized the ingredients in the order they are typically used during preparation, including any necessary prep notes for accuracy and ease.
Seafood and Proteins
- 1 pound fresh clams (or two 10-ounce cans chopped clams, drained, reserving the juice for added flavor)
- 4 ounces bacon (diced, to render fat and build a smoky base)
Vegetables and Aromatics
- 2 medium yellow onions (finely chopped, for a sweet, foundational flavor)
- 2 stalks celery (diced, to add subtle crunch and depth)
- 3 medium russet potatoes (peeled and cubed into 1/2-inch pieces, for the chowder’s signature texture)
Dairy and Liquids
- 4 tablespoons unsalted butter (for sautéing and enriching the roux)
- 1/4 cup all-purpose flour (to thicken the base into a velvety consistency)
- 2 cups whole milk (for creaminess without overpowering the seafood notes)
- 1 cup heavy cream (to achieve the rich, luxurious finish)
Seasonings and Enhancements
- 1 teaspoon salt (adjust to taste, based on clam juice salinity)
- 1/2 teaspoon black pepper (freshly ground, for a gentle kick)
- 1 teaspoon dried thyme (to infuse earthy, herbal undertones)
- 2 bay leaves (whole, removed after cooking to prevent bitterness)
Tools and Equipment
To bring our Market Street Grill Clam Chowder to life after gathering the ingredients, we need a selection of essential tools and equipment. These items ensure smooth preparation and help us achieve that creamy, flavorful texture without any hassle. Let’s outline the key pieces we’ll use, organized by their role in the cooking process.
Basic Kitchen Essentials
- Large Stockpot or Dutch Oven: We rely on a 6- to 8-quart heavy-bottomed pot to simmer the chowder evenly. This tool is crucial for building the base with bacon and vegetables, preventing scorching while allowing flavors to meld perfectly.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a sturdy cutting board makes quick work of dicing onions, celery, and potatoes. We use this duo to prepare our ingredients efficiently, ensuring uniform pieces for even cooking.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we recommend a set of dry and liquid measuring cups along with spoons. These help us portion out items like milk, cream, and seasonings precisely, maintaining the chowder’s balanced taste.
Mixing and Stirring Tools
- Wooden Spoon or Silicone Spatula: For stirring the mixture as it thickens, we prefer a heat-resistant wooden spoon. It blends the creamy elements without scratching our pot, allowing us to monitor the chowder’s consistency as it reaches perfection.
- Colander or Fine-Mesh Strainer: If we’re using fresh clams, a medium-sized colander is indispensable for draining and rinsing them thoroughly. This ensures we remove any grit, keeping our chowder clean and delectable.
With these tools in hand, we’re fully equipped to transition seamlessly from prepping ingredients to cooking our hearty Market Street Grill Clam Chowder, capturing its rich, comforting essence in every step.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through preparing and cooking this iconic Market Street Grill Clam Chowder. Our step-by-step process ensures a creamy flavorful result that captures the essence of the Pacific Northwest.
Prep
Before we start cooking, we prepare our ingredients to build a solid foundation for the chowder’s rich flavors and textures. Follow these steps to get everything ready:
- Rinse the clams: If using fresh clams, we place 2 pounds of clams in a colander and rinse them under cold running water for 2 minutes to remove any grit or sand. This step ensures a clean smooth broth free from impurities.
- Dice the bacon and vegetables: We take 8 ounces of bacon and cut it into ½-inch pieces using a sharp chef’s knife. Next, we peel and dice 2 medium russet potatoes into ½-inch cubes, chop 1 large onion into fine pieces, and slice 2 celery stalks into ¼-inch slices. These fresh vegetables and smoky bacon form the hearty base of our chowder.
- Measure seasonings and liquids: We measure out 4 cups of whole milk, 2 cups of heavy cream, 2 tablespoons of unsalted butter, 1 teaspoon of dried thyme, ½ teaspoon of black pepper, 1 teaspoon of salt, and 2 bay leaves. Have these ready in separate bowls for easy access during cooking.
Cook
With our ingredients prepped, we move on to cooking where the magic happens—combining everything into a simmering pot of creamy goodness that evokes seaside comfort.
- Render the bacon: In a large stockpot over medium heat, we add the diced bacon and cook for 5-7 minutes until it’s crispy and the fat renders out. The sizzling bacon infuses a smoky aroma that sets the stage for the chowder’s depth.
- Sauté the vegetables: To the pot with the bacon, we add the chopped onion and celery, stirring with a wooden spoon for 3-4 minutes until they soften and release a sweet fragrant scent. Stir in the diced potatoes and cook for another 2 minutes to lightly brown them.
- Build the base: We melt 2 tablespoons of unsalted butter in the pot, then sprinkle in 1 teaspoon of dried thyme and stir for 30 seconds to release its earthy flavors. Add the rinsed clams (or two 10-ounce cans of clams drained and chopped) along with 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour in 4 cups of whole milk and 2 cups of heavy cream, then bring the mixture to a gentle simmer over medium-low heat.
- Simmer the chowder: We let the chowder simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender and the clams open up (discard any that don’t). This step creates a velvety texture where the creamy liquids thicken into a luxurious comforting embrace.
- Final adjustments: Once thickened, we remove the pot from heat and let it rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning if needed, then serve hot for the ultimate Market Street Grill experience.
Make-Ahead and Storage
As we perfect our Market Street Grill Clam Chowder recipe, making it ahead or storing leftovers ensures you enjoy its creamy texture and rich, smoky flavors whenever cravings strike. Let’s break down the best practices for preparation and preservation to keep the chowder tasting fresh and comforting.
Make-Ahead Instructions
We recommend preparing our Market Street Grill Clam Chowder up to 24 hours in advance to let the flavors meld beautifully. This step enhances the soup’s hearty appeal, allowing the clams, bacon, and vegetables to infuse the creamy base with even deeper, seaside-inspired notes.
Follow these steps for seamless make-ahead preparation:
- Cook the base partially: After simmering the chowder as outlined in our previous steps, remove it from heat once the potatoes are tender but before adding the final dairy elements like heavy cream and milk. This prevents separation and maintains the velvety consistency we love.
- Cool quickly: Transfer the chowder to a shallow container and let it cool to room temperature for about 30 minutes. Then, cover it tightly with plastic wrap or a lid and refrigerate immediately to avoid bacterial growth.
- Store in the fridge: Place the cooled chowder in the refrigerator for up to 24 hours. When ready to serve, gently reheat on the stove over medium-low heat, stirring occasionally, and add the dairy just before it reaches a simmer to preserve that indulgent creaminess.
Storage Tips
Proper storage is key to preserving the irresistible aroma and robust flavors of our Market Street Grill Clam Chowder. Whether you’re dealing with leftovers or a full batch, here’s how to handle it confidently.
For accurate guidance on storage durations, refer to the table below:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container to lock in moisture and prevent odor absorption; stir before reheating to redistribute ingredients. |
| Freezer | Up to 3 months | Use freezer-safe bags or containers, leaving headspace for expansion; label with the date to track freshness and avoid freezer burn. |
When reheating, always thaw frozen chowder overnight in the refrigerator first. Warm it on the stovetop over low heat, adding a splash of milk if needed to restore the luscious, creamy texture. This approach keeps the dish safe, flavorful, and true to the Pacific Northwest original we cherish.
Conclusion
We’ve crafted this Market Street Grill Clam Chowder recipe to bring that cozy Pacific Northwest vibe right to your kitchen. It’s more than just a meal—it’s a simple way to create comforting memories with every spoonful.
As we wrap up our guide you’ll find it’s easy to make and endlessly satisfying. Give it a try and savor the rich flavors we’ve outlined; it’s sure to become a favorite in your home.
Frequently Asked Questions
What is Market Street Grill Clam Chowder?
Market Street Grill Clam Chowder is a creamy, hearty soup inspired by the Pacific Northwest classic. It’s known for its rich flavors from fresh clams, smoky bacon, and vegetables, offering a comforting, seaside-inspired dish that’s easy to make at home.
What ingredients are needed for this homemade clam chowder recipe?
You’ll need fresh or canned clams, diced bacon, onions, celery, russet potatoes, unsalted butter, whole milk, heavy cream, and seasonings like salt, pepper, thyme, and bay leaves. These high-quality ingredients create a flavorful, creamy base for an authentic taste.
What tools and equipment are required to prepare this chowder?
A large stockpot or Dutch oven is essential for simmering, along with a chef’s knife, cutting board, measuring cups and spoons, and a wooden spoon for stirring. A colander or fine-mesh strainer helps rinse clams, ensuring efficient and safe preparation.
How do I make Market Street Grill Clam Chowder at home?
Start by prepping ingredients like rinsing clams and dicing bacon and veggies. Render bacon in a pot, sauté vegetables, add liquids and seasonings, then simmer until potatoes are tender and clams open. Let it rest before serving for the best flavor—total time is about 45-60 minutes.
Can I make this clam chowder ahead of time, and how should I store it?
Yes, prepare it up to 24 hours in advance to let flavors meld. Cool quickly and refrigerate for up to three days, or freeze for up to three months. Reheat gently on the stove to maintain its creamy texture, avoiding boiling to preserve the rich consistency.