Tuesday, August 25, 2009

Bratten's Clam Chowder

2 cups potatoes
1 cup celery
1 cup onion
2 small cans of clams
1 bottle of clam juice

Cream Sauce:
1 qt. half and half
3/4 cup butter
3/4 cup flour
1 1/2 tsp. salt
2 Tb. red wine vinegar

Cut potatoes, celery and onion into small chunks. Add the clams and juice to mixture and then add enough clam juice or water to cover the mixture. Cook until vegetables are tender. To make the cream sauce - cook in the microwave or on the stove until mixture becomes thick. Add salt and pepper to taste. When this mixture is thick, add to the soup mixture and cook together. Add two Tb. red wine vinegar to this mixture. Cook a little longer. Then soup is done.

Source: Bratten's Restaurant (An old seafood restaurant in Salt Lake City, Utah

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