Bratten's Famous Clam Chowder

 

Bratten’s was a seafood restaurant in the Salt Lake City area has been closed for quite a few years.  They were famous for their clam chowder.  This recipe is rich, but yummy!

 

 

1
cups onions, finely chopped
1
cup finely diced celery
2
cups very finely diced potatoes
2
cans (6 1/2-ounces each) or 1 pound minced clams and juice
3/4
cup butter
3/4
cup flour
1
quart half and half
1 1/2

teaspoon salt

Few grains pepper
2
tablespoons red wine vinegar

 

 

Drain juice from clams and pour over vegetables in very small saucepan; add enough water to barely cover and simmer, covered, over medium heat until barely tender.

 

In meantime, melt butter, add flour and blend; cook, stirring constantly.  Add half and half and cook and stir with wire whip until smooth and thick (this is important).

 

Add undrained vegetables, clams and vinegar, and heat through.  Season with salt and pepper to taste. 

 

Makes 8 servings.