Bratten's Clam Chowder

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Makes: 6 servings adjust
Adapted from a recipe running around the Internet, this one supposedly originated at a now-defunct Salt Lake City restaurant named Bratten's.

Directions

Ingredients

  • 1 cup Celery, finely chopped
  • 1 cup Maya Onion, finely chopped
  • 2 cups Yukon Gold Potato, finely diced

Step 1

Dice vegetables and place in a medium saucepan. Pour juice from clams over vegetables. Add water until vegetables are just covered.
 

Step 2

Bring vegetables to boil, then reduce heat. Simmer, covered, over low heat until vegetables are just tender. Because the potatoes are diced into small cubes, they will cook fast. Do not over cook. Turn off heat when done, but do not drain.

Ingredients

  • 3⁄4 cup Butter
  • 3⁄4 cup Unbleached All-Purpose Flour
  • 1 quart Half and Half

Step 3

Prepare a roux white sauce: Melt butter. Whisk in flour. Add half and half and stir over medium heat constantly with whisk until white sauce is thick and creamy.

Ingredients

  • 4 cans Canned Minced Clams, 6.5 oz
  • 2 tablespoons Red Wine Vinegar
  • 1 1⁄2 teaspoons Fine Sea Salt
  • 1 teaspoon Fine Ground Black Pepper

Step 4

Add vegetables and liquid to the white sauce. Add clams, vinegar, and seasoning. Ensure chowder is heated through, but do not boil.

Ingredients

  • 2 cups Soup and Oyster Crackers

Step 5

Serve with oyster crackers.
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