Brattens Famous Clam Chowder
photo by Fauve
- Ready In:
- 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.
Questions & Replies
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OUTSTANDING clam chowder! I think I've made every chowder on ebay in the last 3 years and this one is the best! My family loved it! I made it exactly as described, but I simmered my vegetables slowly and had plenty of water left at the end so that may be why I didn't need to thin it down. I was a little worried about adding the vinegar since I'm not a vinegar fan at all, but the chowder didn't have a vinegary taste at all--just a little something "extra" that added to the overall flavor. Thanks for posting this!
This was very yummy. I had to make a few adjustments to the recipe, as I found the soup too thick and too rich. After combining the veggies and the white sauce (step #11), I also added a fair amount of 1% milk as the soup was way too heavy for me, and next time I think I will not use cream to make the white sauce, but whole milk instead. I also needed to add more salt, plus I added thyme, savory and black pepper too. I really liked the technique of this soup and found it very easy and quite quick to make. With the exception of the cream, inexpensive too. I made this yesterday and finished off the leftovers tonight; the soup reheated well in the microwave, although (as expected with a chowder) it had thickened up in the fridge and needed thinning with a little milk while reheating. Thanks for posting; I'll be making this again!