Brattens Clam Chowder Recipes

Steps:

• In large 4 quart pan brown bacon, onion and celery until onion and celery are transparent.
• Add clam juice from both cans clams and diced potatoes to bacon mixture.
• Pour enough water to cover potatoes and boil until potatoes are tender.
• In a separate large sauce pan melt 2 cubes butter on low heat.
• When butter is melted, slowly add 3/4 cup flour stirring constantly.
• Add 1 quart half and half STIR WITH WIRE WHISK until thick and smooth (very important).
• Pour over undrained vegetable mixture add vinegar and heat through.
• Season with salt, pepper, garlic powder, onion powder to taste.

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.

Steps:

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

Steps:

• 1. Drain juice of clams over the veggies in a sm sauce pan and cover with just enough water to barely cover and simmer covered over med. heat until barely tender.
• 2. In the mean time melt butter, add flour to melted butter and blend stirring til smooth, add cream and stir with wire whisk until smooth, this should be like a thick gravy. Add the cream mixture to the undrained veggies, stir and then its ready to eat. ENJOY

Steps:

• 1. Drain clams. Place vegetables in small pan and pour clams over. Add water to barely cover; simmer, covered, until tender.
• 2. Meanwhile, melt butter; add flour and blend. Cook a few minutes, stirring constantly. Add cream and continue to cook, stirring constantly, till smooth and thick.
• 3. Add vegetables and liquid; add seasonings and vineger and heat through.

Steps:

• Drain juice from Clams over veggies in small pan.
• Add enough water to cover and simmer until tender.
• Meantime, melt butter, add flour & blend, cook stirring constantly.
• Add cream slowly & stir with wire whisk until smooth and thick.
• Add undrained veggies, clams & vinegar & heat through.
• Season with salt and pepper to taste.

Steps:

• Wash the clams well, scrubbing if necessary to remove external grit. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.) Put them in a pot with 1/2 cup of water and turn the heat to high. Steam, shaking the pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to transfer the clams to a broad bowl; reserve the cooking liquid.
• When the clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard the shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
• Chop the clams. Strain all the liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure the liquid and add enough water to make 3 1/2 cups. (You may prepare the dish in advance up to this point; refrigerate, covered, for up to a day before reheating.)
• Combine the liquid with the onion and potatoes in a saucepan; cover and bring to a boil. Reduce the heat to simmer, still covered, and cook until the potatoes are tender, about 10 minutes. Stir in the clams, season to taste with salt and pepper, and serve.