Prep 15 mins
Cook 50 mins
This recipe came from a restaurant in Salt Lake City called Bratten's. It became a family favorite.
- 1 cup chopped onion
- 1 cup diced celery
- 2 cups diced potatoes
- 1 lb minced clams, and juice
- 3⁄4 cup butter
- 3⁄4 cup flour
- 1 1⁄2 teaspoons salt
- 1 dash pepper
- 2 tablespoons wine vinegar
- 3⁄4 cup flour
- 1 quart half-and-half
- Drain juice from clams and pour over vegetables in very small sauce pan; add enough water to barely cover and simmer, covered over medium heat until barely tender.
- In meantime, melt butter, add flour and blend; cook, stirring constantly.
- Add cream and cook and stir with wire whip until smooth and thick.
- Add undrained vegetables, clams and vinegar and heat through.
- Season to taste.
Very rich and creamy, this is the recipe my mom made over the years. Mom did not use the wine vinegar but did add 1/2 teaspoon sugar. Notes: Two cans minced clams will replace the one pound, and 3/4 cup flour should be listed as an ingredient only once. Also, four ounces additional clam juice will provide this chowder with needed flavor.
Delicious! Made it using minced clams and added 1 jar of extra clam juice. Also reduced the red wine vinegar to 1 TBSP. Best clam chowder recipe I've tried!
I grew up in Utah, and Bratten's Chowder has always been our family"s favorite. For those of you who are reluctant to add the vinegar. please give it a try. It is what makes it so unique and delicious. Now we've moved to Arizona, and are passing the Bratten's recipe around here to our friends. It's absolutely the BEST clam chowder ever! Also, for those worried about calories, I use less butter and FAT FREE 1/2 and 1/2. Still tastes great!