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.
This is the original photo from this post. The above photo was updated in Oct. 2013.