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Clam Chowder

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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!

Also for this soup – I recommend my french bread or Molly’s Rolls to serve on the side.

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!

Clam Chowder | realmomkitchen.com

Clam Chowder

Real Mom Kitchen

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Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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

Laura

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10 Comments

  1. Pingback: Flashback Friday - Clam Chowder | Real Mom KitchenReal Mom Kitchen

  2. What is a cube of butter? I have made this recipe several times and each time used a different amount of butter because there are dozens of answers online as to what people think a cube of butter equals. Each time I have made it is tastes great but it would be nice to know the correct amount to use. Thank you. 🙂

    Reply

  3. I have this same recipe from Bratten’s, and many fond memories from eating there! There were two locations one in Sugar house and one down on 4th South. It is true to the restaurant taste and in my opinion the best clam chowder recipe there is! Thanks for the memory nudge. The only difference I have is draining the clam juice into the veggies to cook (uses less water and the potatoes soak up the clam juice) I add clams last.

    Reply

  8. I love your blog- I have found so many good recipes here! Thank you- I have my own little recipe blog and I have posted a few of yours (with links), I hope that’s okay!

    Reply