Brattons Clam Chowder Recipes

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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



Brattens Famous Clam Chowder image

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.

1 cup onion, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper

BRATTENS FAMOUS CLAM CHOWDER

There was this Seafood restaurant in SLC, that had the best clam chowder and my mom got the recipe from one of the chef that worked there, and so glad we got it. This is really good chowder.

Provided by Jean Romero

Categories     Chowders

Time 35m

Number Of Ingredients 10



Brattens Famous Clam Chowder image

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

1 large sweet onion, finely chopped
3/4 c butter
1 c celery, finely chopped
3/4 c flour
2 c very finely diced potatoes
1 1/2 tsp salt
2 can(s) minced clams with juice
1 qt half and half
2 Tbsp red wine vinegar
few grains pepper

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13



Contest-Winning New England Clam Chowder image

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

BRATTEN'S CLAM CHOWDER

This is by far the best clam chowder recipe ever. My Mom used to make this and there was never any left for the next day. I use minced clams because I don't like the whole ones, but whole clams can be substituted easily.

Provided by nmomsmemory

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12



Bratten's Clam Chowder image

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.

3/4 cup flour
1/2 lb bacon, diced
5 medium potatoes, diced
1 medium onion, diced
1 cup celery, diced
1 quart half-and-half
2 (6 1/2 ounce) cans clams (minced or diced)
2 tablespoons red wine vinegar
1 cup butter (no substitutes)
salt
pepper
garlic

BRATTEN'S CLAM CHOWDER - COPYCAT

Make and share this Bratten's Clam Chowder - Copycat recipe from Food.com.

Provided by xochitl angulo

Categories     Chowders

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 11



Bratten's Clam Chowder - Copycat image

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.

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

NEW ENGLAND CLAM CHOWDER

This creamy clam chowder uses quahog clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15



New England Clam Chowder image

Steps:

  • In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.
  • Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
  • Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
  • Drizzle with sherry, and garnish with bacon pieces. Serve immediately.

6 strips bacon, cut into 1-inch pieces
2 celery stalks, peeled to remove strings and cut into 1/4 dice
1 cup small pearl onion, peeled
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice
2 bay leaves
1/4 teaspoon freshly ground black pepper
5 large sprigs fresh thyme
8 pounds quahog clams, shucked, liquid reserved, and chopped into 1/2-inch pieces (2 pounds shucked clams)
2 fresh ears yellow corn, kernels removed
2 1/2 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1 tablespoons dry sherry, (optional)

THE BEST CLAM CHOWDER

This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11



The Best Clam Chowder image

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice.
  • When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
Freshly ground black pepper to taste
1/4 cup chopped parsley.

BRATTEN'S CLAM CHOWDER

This recipe (supposedly) came from Bratten's Seafood Grotto, a very popular (however, now defunct) seafood restaurant in Salt Lake City, Utah. It is very creamy, rich and full-flavored.

Provided by Judy Garcia

Categories     Chowders

Time 1h

Number Of Ingredients 10



Bratten's Clam Chowder image

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.

1 c finely chopped onion
1 c finely diced celery
2 c finely chopped potatoes
2 can(s) (6 1/2 oz. each) minced clams
3/4 c butter
3/4 c all-purpose flour
1 qt half-and-half
1 1/2 tsp salt
1 pinch black pepper
1 Tbsp red wine vinegar

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