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 really know anything about that restaurant, but that’s what I was told by my mom 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.
This starts by adding some onion, celery, and potatoes into a stock pot. Then add enough water to cover ingredients. Bring to a boil and cook on medium for 20 minutes or until the vegetables are tender. At this point you can add in the clams.
In a separate sauce pan, you melt some butter and whisk in some flour. Cook for 2 minutes stirring constantly. Then add in some half and half, salt, pepper, and sugar. Cook till thick. Add sauce to other pan with the vegetables and cook until thick. That’s it. It’s that easy!
FYI – as luck would have it, the person working on my website was ill yesterday. So my site change 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!
This is the original photo from this post. The above photo was updated in Oct. 2013.