Prep 20 mins
Cook 30 mins
Smooth, creamy, and OMG so good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy! The restaurant gave me the recipe back in the middle 60's.
- 1 cup onion, finely chopped
- 1 cup celery, finely diced
- 2 cups very finely diced potatoes (peeled)
- 2 (6 1/2 ounce) cans minced clams, and juice
- 2 tablespoons red wine vinegar
- 3⁄4 cup butter (not margarine)
- 3⁄4 cup flour
- 1 quart half-and-half (cream)
- 1 1⁄2 teaspoons salt
- 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 till barely tender.
- (DO NOT overcook!).
- In the meantime, melt butter in another medium saucepan.
- Add flour.
- Blend and cook, stirring constantly; add the cream.
- Cook and stir with wire whip, until smooth and thick.
- It is important that you stir constantly while cooking.
- Add undrained vegetables, clams and vinegar.
- Heat through, but do not boil again.
Great chowder. Rich and creamy and very easy to prepare. I do think I liked it better before the addition of the vinegar though.
This was very good. I did make several chages....more veggies, used some whole milk, some fat free and some cream, and we alwasy have bacon in our clam chowder. Very smooth, silky texture and the vinegar, I would never have thought of that! Thanks!
This has been our family favorite for years. I always use fat free half & half and brummel and brown yogur butter and it turns out delicious. Thanks for posting!