George's Recipe

Brattens Clam Chowder

Category: Recipes

2- 6 ½ oz. Canned Clams Chopped
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Cups Cube Peeled Potatoes (about 3/4 inch)
¾ Cup Butter
¾ Cup Flour
1 Quart Half and Half
1 ½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Ground Black Pepper
1 Tablespoon Bacon Grease
1 Bay leaf

Drain and save juice from clams. In stock pot melt grease, add onions and celery, simmer about 5 minutes.
Move simmered veggies to separate bowl, and add clam juice. In the stock pot place cube potatoes and add enough water to completely cover. Cook potatoes until fork tender, about 15 minutes. Add the onions and celery with the clam juice to pot reduce heat to low add bay leaf. In a medium sauce pan melt butter and add flour whisking until the mixture looks like bubbling wet sand. Add Half and Half to the rue. Stir until thickened and add to pot. Add sugar, salt, pepper. Simmer uncovered for at least 30 minutes. Remove bay leaf. Serve and enjoy with your favorite bread or crackers.

Brattens' was a well loved restaurant in Salt Lake City for many years. It was about the only place one could go in Utah for quality fish and seafood. My family came across this recipie years ago and I have made it every year at Haloween for a warming, comforting bowl of soup after a cold night of trick or treating.