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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Bratten's Clam Chowder Recipe

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This recipe for Bratten's Clam Chowder is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup onions, finely chopped
1 cup celery, finely diced
2 cups potatoes, peeled and finely diced
1 cup carrots, finely diced
2 (6½ oz) cans minced clams
¾ cup butter (not margarine)
¾ cup flour
1 quart half-and-half
1 tsp red wine vinegar
½ tsp sugar
1½ tsp salt
Pepper
Directions:
Directions:
Put the prepared vegetables in a saucepan. Drain juice from clams and pour over the vegetables.
Add enough water to BARELY cover. Simmer, covered over medium heat until potatoes are barely tender - about 10 to 20 minutes. (Do NOT overcook!). In the meantime, melt butter in another medium saucepan. Add flour; blend and cook, stirring constantly for a minute or 2. Add the half-and-half; cook and stir with wire whip, until smooth and thick. It is important that you stir constantly while cooking. Add undrained vegetables, clams, sugar, and vinegar. Season to taste with salt and pepper. Heat through, but do not boil again.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Bratten's was a restaurant in Salt Lake City and when we were first married, we went there often. Loved the clam chowder!

 

 

 

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