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Bratten's Clam Chowder

This recipe came from a restaurant in Salt Lake City called Bratten's


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

1 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.
2 In meantime, melt butter, add flour and blend; cook, stirring constantly.
3 Add cream and cook and stir with wire whip until smooth and thick.
4 Add undrained vegetables, clams and vinegar and heat through.
5 Season to taste.
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