Potato Soup/Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb. minced clams or 2 - 61/2 oz cans (drain clams and keep the juice)
1 cup diced onion
1 cup diced celery
2-3 cups potatoes (I usually use 2)
1/2 cup butter
3/4 cup flour
1 quart half and half (or you can use a pint of cream and a pint of milk)
1 1/2 tsp. salt
pepper
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Directions: |
Directions:Put vegetables in medium sized sauce pan. Pour clam juice and/or water over vegetables. Juice/ water should barely cover the vegetables. (If you want just potato soup then skip the clams/juice).
Simmer until potatoes/vegetables are tender, about 20 minutes.
In a larger soup pot melt the butter; add flour and blend well, cooking a minute or two.
Add the cream, cook and stir until smooth and thick, using a wire whip to blend.
Add the vegetables - do not drain.
At this point - if you want 1/2 potato and 1/2 clam chowder - divide in half and add the clams to one half.
Heat through and season with salt and pepper
TO MAKE POTATO SOUP - - just omit the clams |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40-50 minutes |
Personal
Notes: |
Personal
Notes: This recipe came from "Bratten's" restaurant in Salt Lake City. In the early 70s we lived in Tooele and Bratten's was one of our favorite places to go - - - because Dad (Jon Almquist) LOVED the chowder.
Then one day in the Salt Lake Newspaper there was the recipe for Bratten's Clam Chowder! Dad was in heaven! We made it and it tasted exactly like the restaurant's. We made it LOTS but it became a Christmas Eve and/or a New Year's Eve staple!
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