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Brattan's Boston Clam Chowder Recipe

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This recipe for Brattan's Boston Clam Chowder, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Salgy
Added: Friday, October 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb minced clams or 2 6 1/2 oz cans minced clams.
1 C onions, chopped finely
1 C finely diced celery
2 C finely diced potatoes
3/4 C butter
3/4 C flour
1 qt half and half cream
1 1/2 tsp salt
dash of pepper
1/2 tsp sugar

Directions:
Directions:
Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender -- about 20 minutes.

In meantime melt butter, add flour, and make a roux. Add cream and cook and stir until smooth and thick, using wire whisk. Add undrained vegetables and clams and heat through. Season withe salt, pepper , and sugar to taste.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is my favorite clam chowder recipe. It is from a famous Salt Lake seafood restaurant.

 

 

 

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