BRATTENS FAMOUS CLAM CHOWDER
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.
Provided by silly sally
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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POLYNE KADARA
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make this delicious chowder.
Farwa Bukhari
[email protected]This recipe is a keeper! It's now my go-to clam chowder recipe.
satisfy Video Man
[email protected]So good! Will definitely be making this again.
Nereida morales
[email protected]This chowder was amazing! I followed the recipe exactly and it turned out perfect.
Anjan Ale magar
[email protected]I'm not a huge fan of clam chowder, but this recipe changed my mind. It's so delicious and easy to make.
David Neufell
[email protected]This is the best clam chowder I've ever had. The clams are tender and the broth is so rich and flavorful.
Olajire Awotedu
[email protected]My family loves this clam chowder! It's so creamy and flavorful. I always make a double batch so we have leftovers.