As long as I can remember, my mom has made this clam chowder recipe. If you’re from Utah, it’s suppose to be like the clam chowder that was served at a place called Bratten’s (I think that’s how you spell it).
I don’t know anything about that restaurant, but that’s what I was told about this recipe. It’s a very rich and creamy chowder. This is a family favorite, and most of my family is not a fan of seafood.
FYI – as luck would have it, the person working on my website was ill yesterday. So my site changed was delayed until tonight after 8 pm MST. Hopefully, tomorrow morning you all will be able to see the site change I have been talking about!
- 1 cup minced onion
- 1 cup chopped celery
- 2-3 cups diced potatoes
- 2 cans minced clams (undrained)
- ¾ cup butter or margarine
- ¾ cup flour
- 1 qt. Half and half
- 1 ½ tsp salt
- Pinch of pepper
- ½ tsp. sugar
- In pan, add onion, celery, and potatoes. Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. Add clams.
- In a separate pan, melt butter. Next add flour. Cook for 2 minutes stirring constantly. Then add half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan then cook till thick.