This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

In Utah, one of the most popular versions of clam chowder is served at Gastronomy's Market Street Grill and Market Street Broiler.

It's thick and creamy and filled with bite-sized pieces of potatoes, onions, celery and leeks. The recipe was published several years ago, but is being reprinted for Patricia Roberts.

"We are moving out of Salt Lake City and will die if I can never eat the Clam chowder from Market Street Grill again," she wrote.

Requests:

Marie Ulrich wants a good dipping sauce for coconut shrimp, "something besides regular cocktail sauce." She also would like a tried-and-true rice pudding recipe.

Jaynann Johnson is searching for two recipes: trail bars, similar to what is served at Great Harvest Bread stores; and pretzels just like Pretzel Makers offers.

Paul Hart would like a recipe for moo goo gai pan, similar to what is served at the Chin-Wah restaurant in Sandy.

M.M. Seidel would like recipes for homemade dog and cat food including dog biscuits and "crunches."

Noelle Warner wants a recipes for balsamic vinaigrette, similar to the one served on the cheese, pear and pecan salad at the Porcupine Grill.

Market Street Clam Chowder

3/4 cup melted butter

1 cup flour

1 cup (1/2 inch) diced potatoes

1 cup (1/2 inch) diced celery

1 cup (1/2 inch) diced onion

1 cup (1/2 inch) diced green pepper

1 cup (1/2 inch) diced leeks

3/4 cup chopped clams, canned or fresh

3/4 tablespoon coarse ground black pepper

1 1/2 tablespoon salt

3/4 tablespoon whole thyme

6 bay leaves

1 teaspoon hot sauce (Tabasco recommended)

3/4 cup sherry wine, optional

2 cups water

3/4 cup clam juice (from canned clams or purchased separately)

2 quarts half-and-half

Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked.

Stir the 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-and-half until blended.

Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately.

Servings » 12

Source: Gastronomy Inc.