"Hunger is the best sauce in the world."--Cervantes

Bratten's Clam Chowder Recipe

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This recipe for Bratten's Clam Chowder, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups finely diced potatoes
3/4 cup flour
1 cup chopped onions
1 quart half and half
1 cup diced celery
1 1/2 teaspoons salt
2 8-ounce cans minced clams
1/4 teaspoon pepper
White Sauce:
1/2 teaspoon sugar
3/4 cup melted butter

Directions:
Directions:
Placed all the vegetables in a pot. Drain the clam juice over the vegetables, and set the clams aside. Add enough water to just barely cover the vegetables. Simmer until potatoes are done

While vegetables are cooking, make the white sauce. Melt butter in a saucepan on medium heat and whisk in flour. Continue whisking as you pour in the half and half. Cook until mixture is smooth and thickened. Add white sauce and clams to undrained vegetables. Season with salt, pepper, and sugar. Combine thoroughly and bring up to a boil. Serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Bratten's was our favorite seafood restaurant in Salt Lake City many years ago. Their chowder was legendary.

This is easily made into Corn Chowder by substituting 1 cup corn for celery. Increase pepper to 1/8 teaspoon, and substitute cooked, crumbled bacon for the clams.

 

 

 

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