Clam chowder is a classic comfort food that brings warmth and rich flavors to any table. At Market Street Grill, their clam chowder stands out with its creamy texture and fresh, briny clams that capture the essence of coastal cooking. We’ve recreated this beloved recipe so you can enjoy it right at home.
Ingredients
To recreate the iconic Market Street Grill Clam Chowder at home, we carefully select each ingredient to ensure the same rich, creamy texture and fresh coastal flavor. Below are the essential components divided into key categories to guide us through the preparation.
Fresh Clams and Seafood
The star of our chowder is the fresh clams, providing authentic seaside taste and briny sweetness. We use:
- 2 pounds of fresh littleneck clams, scrubbed clean
- 1/2 pound of clam juice (reserved from steaming clams)
- Optional: 1/2 pound of chopped fresh clam meat for extra texture
These elements form the base of our broth and contribute to the unmistakable clam flavor.
Vegetables and Aromatics
Aromatic vegetables build the chowder’s savory depth and balance the creaminess. For freshness and aroma, we include:
- 3 medium Yukon gold potatoes, peeled and diced (1/2-inch cubes)
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
These ingredients create the flavorful sofrito that enhances our chowder’s complexity.
Dairy and Thickeners
To achieve that luxurious, velvety texture synonymous with Market Street Grill’s clam chowder, we rely on:
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons all-purpose flour
The flour acts as a thickening agent, while the cream and milk enrich the chowder for silky smoothness.
Seasonings and Spices
Proper seasoning sharpens the flavors and elevates the chowder’s profile. We use:
| Ingredient | Quantity | Notes |
|---|---|---|
| Kosher salt | 1 1/2 teaspoons | To taste |
| Freshly ground black pepper | 1 teaspoon | Adjust to preference |
| Fresh thyme | 2 sprigs | Optional for herbaceous notes |
| Bay leaf | 1 | Removed before serving |
| Old Bay seasoning | 1 teaspoon | Adds subtle seafood spice |
Together these seasonings create a balanced, flavorful broth that complements the clams perfectly.
Equipment Needed
To prepare the Market Street Grill Clam Chowder with authentic flavor and perfect texture, having the right equipment is essential. Here is the list of tools we recommend to ensure each step goes smoothly.
- Large Heavy-Bottomed Pot or Dutch Oven
Ideal for evenly simmering the chowder without scorching. The heavy base helps maintain consistent heat for the creamy base.
- Chef’s Knife
For precise chopping of the Yukon gold potatoes, yellow onions, and celery. A sharp knife ensures even cooking and better texture.
- Cutting Board
Use a sturdy surface for safety and efficiency while prepping vegetables and clams.
- Measuring Cups and Spoons
Accurate measurement of liquids like heavy cream and whole milk, and seasonings such as Old Bay seasoning, kosher salt, and black pepper, is key to balancing flavor.
- Wooden Spoon or Heat-Resistant Silicone Spoon
For stirring the chowder gently to blend flavors without breaking the potato chunks.
- Ladle
To serve our chowder elegantly with a perfect portion.
- Fine-Mesh Sieve or Strainer
To clean clams properly before use and remove any grit or sand.
- Large Bowl
For soaking clams if needed and holding peeled or prep vegetables.
| Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Pot | Even simmering and heat distribution |
| Chef’s Knife | Chopping vegetables and clams |
| Cutting Board | Safe and stable prep surface |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Wooden/Silicone Spoon | Stirring chowder gently |
| Ladle | Serving portions |
| Fine-Mesh Sieve | Cleaning and rinsing clams |
| Large Bowl | Holding prepped ingredients |
Each of these tools plays a crucial role in crafting an authentic Market Street Grill Clam Chowder—ensuring we replicate the creamy texture and rich flavors that define this iconic coastal recipe.
Prep Work
Before diving into cooking, thorough preparation sets the stage for our Market Street Grill Clam Chowder to shine. Let’s ensure each ingredient is ready to deliver maximum flavor and that our kitchen tools are at hand.
Cleaning and Preparing the Clams
Proper clam preparation is crucial for a clean and vibrant chowder. Start by rinsing the fresh littleneck clams under cold running water to remove sand and grit. Next, soak them in a large bowl of cold salted water for at least 20 minutes. This soaking helps the clams purge any residual sand.
| Step | Description | Duration |
|---|---|---|
| Rinse clams | Use cold running water to wash all clams | 2-3 minutes |
| Soak in salted water | Use 1 tablespoon kosher salt per quart of water | 20 minutes |
| Scrub shells (optional) | Gentle brushing to remove debris | 1-2 minutes |
After soaking, give each clam a gentle scrub with a brush if needed. Discard any clams that remain open or have cracked shells to ensure freshness.
Chopping Vegetables
Our chowder’s depth comes from perfectly chopped Yukon gold potatoes, yellow onions, and other vegetables. Uniform chopping ensures even cooking and a smooth texture.
- Peel the Yukon gold potatoes and dice them into ½-inch cubes for tender bites.
- Finely chop one medium yellow onion to release its sweetness and meld into the broth.
- Prepare any additional aromatics such as celery by slicing them thinly.
Use a sharp chef’s knife and a sturdy cutting board to maintain safe and precise cuts.
Preparing Broth or Stock
A flavorful base is essential for our clam chowder’s creamy texture and coastal taste. Begin by simmering a broth using clam juice or clam stock combined with aromatics.
- Reserve clam juice from shucked clams or use bottled clam broth.
- In your Dutch oven, gently warm the broth with chopped onions, celery, and a bouquet garni (optional: parsley, thyme, bay leaf) over low heat.
- Let the broth infuse for 15 to 20 minutes, scooping off any foam to keep clarity.
This step forms the umami-rich foundation that elevates our Market Street Grill Clam Chowder recipe from ordinary to extraordinary.
Cooking Instructions
Let’s dive into the step-by-step process for creating the Market Street Grill Clam Chowder. Each stage builds the layers of flavor that make this chowder a true classic.
Making the Clam Base
- Start by heating 2 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat.
- Once the butter is melted and slightly foamy, add minced garlic (3 cloves) and sauté for 1 minute until fragrant.
- Add the cleaned and chopped clams (reserve clam liquid to use later) and cook for 2-3 minutes to release their juices.
- Pour in 1 cup of reserved clam juice and 1 cup of clam broth or low-sodium chicken stock. Bring to a gentle simmer.
- Simmer for 5 minutes to allow the clam flavor to infuse the base.
This clam base lays the foundation for our chowder’s rich, briny taste.
Cooking the Vegetables
- Add 1 cup of diced yellow onions, 1 cup of diced celery, and 1 ½ cups of peeled and cubed Yukon gold potatoes to the clam base.
- Stir to combine and cook over medium heat, uncovered, for about 10-12 minutes, or until the potatoes begin to soften.
- Stir occasionally to prevent sticking and ensure even cooking.
| Vegetable | Quantity | Preparation |
|---|---|---|
| Yellow Onion | 1 cup | Diced |
| Celery | 1 cup | Diced |
| Yukon Gold Potatoes | 1 ½ cups | Peeled and cubed |
Perfectly cooked vegetables add texture and heartiness to this chowder.
Adding Dairy and Thickening
- Reduce heat to low.
- Whisk together 1 cup heavy cream and 1 cup whole milk in a separate bowl.
- Slowly pour the dairy mixture into the pot, stirring continuously to avoid curdling.
- Add 2 tablespoons of all-purpose flour mixed with a little cold water to form a slurry for thickening.
- Stir the chowder thoroughly to combine and thicken evenly.
- Cook on low heat for 8-10 minutes, stirring often, until the chowder becomes creamy and coats the back of a spoon.
The combination of cream and milk creates the chowder’s signature luxurious texture.
Final Seasoning and Simmering
- Season the chowder with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon Old Bay seasoning.
- Stir well and taste to adjust seasonings as needed.
- Let the chowder simmer gently on very low heat for an additional 5 minutes to meld all the flavors.
- Remove from heat and ladle into bowls, garnishing with fresh chopped parsley or chives if desired.
| Seasoning | Quantity |
|---|---|
| Kosher Salt | 1 tsp |
| Black Pepper | ½ tsp (freshly ground) |
| Old Bay Seasoning | 1 tsp |
Simmering with final seasonings brings out the full coastal flavor that defines this chowder.
Serving Suggestions
To elevate our Market Street Grill Clam Chowder experience we recommend pairing it with complementary flavors and textures that enhance the creamy, savory profile of this classic coastal dish. Here are our top serving tips to bring this chowder to the next level:
- Garnish with fresh herbs such as chopped parsley or fresh thyme to add a bright, herbaceous note that balances the richness of the cream and clams.
- Serve with crusty bread or oyster crackers to provide a satisfying crunch and a perfect vessel for soaking up the savory broth.
- Add a small drizzle of extra virgin olive oil or a sprinkle of smoked paprika on top for an enticing aroma and subtle smoky depth.
- Incorporate a light side salad with a lemon vinaigrette to cut through the chowder’s creaminess and refresh the palate.
- Offer fresh lemon wedges on the side, allowing everyone to squeeze spritzes of citrus that brighten the flavors.
Recommended Accompaniments
| Accompaniment | Purpose | Serving Tips |
|---|---|---|
| Crusty French bread | Adds crunchy texture and soaking ability | Warm before serving for softness |
| Oyster crackers | Traditional side for clam chowder | Serve chilled for crispness |
| Fresh herbs (parsley, thyme) | Adds freshness and color | Chop finely for garnish |
| Lemon wedges | Provides zesty contrast | Serve on the side for flexibility |
| Side salad with vinaigrette | Refreshes palate and complements creaminess | Use light citrus-based dressing |
“The perfect bowl of Market Street Grill Clam Chowder deserves equally thoughtful serving choices to complete the comforting coastal meal.”
By following these serving suggestions we bring forward the chowder’s luxurious texture and deep flavors while creating an inviting and satisfying dining experience. Our goal is to make every bite memorable with the right combination of garnish, texture, and complementary tastes.
Make-Ahead Tips
Preparing our Market Street Grill Clam Chowder in advance is an excellent way to deepen the flavors and enjoy a hassle-free meal. Here are essential tips to ensure your chowder tastes just as fresh and vibrant when served later:
- Cool Completely Before Storing
Allow the chowder to cool to room temperature before transferring it to airtight containers. This prevents condensation that can dilute flavors and affect texture.
- Refrigerate for Up to 3 Days
Store the chowder in the refrigerator for up to 72 hours. The flavors intensify during this time, making the chowder even more savory and comforting on reheating.
- Freeze for Longer Storage
For extended preservation, freeze the chowder in freezer-safe containers. It maintains quality for up to 3 months. Label containers with the date for easy tracking.
| Storage Method | Maximum Storage Time | Best Practices |
|---|---|---|
| Refrigerator | 3 days | Cool completely; airtight container |
| Freezer | 3 months | Use freezer-safe containers; label and date |
- Reheating Instructions
When reheating, warm the chowder gently over medium-low heat, stirring frequently to prevent scorching. If frozen, thaw it overnight in the refrigerator before warming. Avoid boiling to preserve the creamy texture.
- Adjust Consistency if Needed
After reheating, the chowder might thicken. Thin it with a splash of whole milk or clam juice to restore the perfect silky consistency without compromising flavor.
- Add Fresh Herbs at Serving
For a fresh aroma and vibrant presentation, add freshly chopped parsley or thyme just before serving. This awakens the chowder’s layers of coastal flavors.
“The secret to luscious clam chowder lies in patience—allowing the flavors to meld makes all the difference. Making it ahead embraces this flavor development perfectly.”
By following these Make-Ahead Tips, we can enjoy the rich, creamy coastal goodness of the Market Street Grill Clam Chowder anytime with minimal fuss.
Storage Instructions
Proper storage of our Market Street Grill Clam Chowder ensures we retain its rich flavors and creamy texture for later enjoyment. Follow these steps carefully to keep the chowder fresh and safe.
Refrigeration
- Allow the clam chowder to cool completely at room temperature but for no longer than 2 hours to prevent bacterial growth.
- Transfer the chowder into an airtight container to maintain freshness and avoid absorbing other odors from the fridge.
- Store the chowder in the refrigerator at a temperature of 40°F (4°C) or below.
- Consume within 3 days for the best flavor and safety.
| Storage Method | Container Type | Temperature | Duration |
|---|---|---|---|
| Refrigeration | Airtight container | 40°F (4°C) or below | Up to 3 days |
Freezing
- For longer storage, place the cooled clam chowder into a freezer-safe container, leaving about 1 inch of space at the top to allow for expansion.
- Label the container with the date of freezing for easy tracking.
- Freeze at 0°F (-18°C) or below.
- Consume within 3 months for optimal flavor and texture.
| Storage Method | Container Type | Temperature | Duration |
|---|---|---|---|
| Freezing | Freezer-safe airtight | 0°F (-18°C) or below | Up to 3 months |
Reheating Instructions
- Thaw frozen chowder in the refrigerator overnight before reheating.
- Reheat gently over medium-low heat on the stove, stirring frequently to prevent scorching.
- If the chowder thickens too much, add a splash of whole milk or clam juice to restore the ideal creamy consistency.
- Heat until the chowder reaches an internal temperature of 165°F (74°C) to ensure food safety.
- Avoid boiling as it may cause the milk to curdle and the clams to become tough.
“Patience during reheating allows the Market Street Grill Clam Chowder to regain its luscious texture and vibrant coastal flavors.“
By following these storage and reheating guidelines we preserve the chowder’s signature creamy texture and fresh clam flavor every time.
Conclusion
Making Market Street Grill Clam Chowder at home brings a taste of the coast right to our kitchen. With fresh ingredients and careful preparation, we can enjoy a rich and creamy chowder that rivals any restaurant version.
Whether served fresh or made ahead, this recipe offers flexibility without sacrificing flavor. It’s a comforting dish that’s perfect for cozy nights or special gatherings. Let’s savor every spoonful and share this classic with friends and family.
Frequently Asked Questions
What makes Market Street Grill Clam Chowder special?
Market Street Grill Clam Chowder is known for its creamy texture, fresh littleneck clams, and well-balanced seasonings like Old Bay, kosher salt, and black pepper, which capture authentic coastal flavors.
What are the key ingredients in Market Street Grill Clam Chowder?
The chowder features fresh littleneck clams, Yukon gold potatoes, yellow onion, heavy cream, whole milk, and seasonings including kosher salt, black pepper, and Old Bay seasoning.
What equipment do I need to make this clam chowder?
You’ll need a large heavy-bottomed pot or Dutch oven, chef’s knife, cutting board, measuring cups and spoons, wooden or heat-resistant silicone spoon, ladle, fine-mesh sieve, and a large bowl.
How should I prepare the clams before cooking?
Rinse the clams, soak them in salted water to purge sand, and scrub the shells thoroughly to ensure they are clean and fresh before use.
Can I make the clam chowder ahead of time?
Yes, the chowder can be made in advance. Cool completely, store in airtight containers, refrigerate for up to three days, or freeze up to three months for best flavor.
How do I reheat the clam chowder without losing texture?
Reheat gently over medium-low heat, stirring occasionally. Add a splash of milk or clam juice if the chowder becomes too thick during warming.
What are some good serving suggestions for this chowder?
Garnish with fresh parsley or thyme and serve with crusty bread or oyster crackers. Adding a drizzle of olive oil, smoked paprika, or lemon wedges can enhance the flavors.
How do I store leftover Market Street Grill Clam Chowder properly?
Cool the chowder completely, transfer to an airtight container, refrigerate for up to three days, or freeze for up to three months to preserve its creamy texture and flavor.