Best 2 Brattens Famous Clam Chowder Recipes

Indulge in a culinary journey to the coastal haven of New England with Bratten's Famous Clam Chowder, a symphony of flavors that has captured the hearts of seafood enthusiasts for generations. This iconic dish, hailing from the shores of Maine, embodies the essence of New England's rich maritime heritage, where the bounty of the sea meets the warmth of a comforting bowl of chowder.

Our collection of recipes offers a tantalizing array of clam chowder variations, each with its unique charm. Dive into the classic New England Clam Chowder, a creamy and hearty embrace of clams, potatoes, and the aromatic blend of celery, onion, and thyme. Experience the smoky depths of Manhattan Clam Chowder, where tomatoes, bacon, and a touch of paprika add a vibrant dimension to the traditional recipe.

For those seeking a lighter yet equally flavorful experience, the Rhode Island Clam Chowder beckons with its clear broth, allowing the natural sweetness of the clams to shine through. And for a taste of the Chesapeake Bay, the Maryland Clam Chowder awaits, brimming with corn, potatoes, and the delicate touch of Old Bay seasoning.

Whether you prefer the classic New England style, the bold Manhattan twist, the simplicity of Rhode Island, or the Chesapeake Bay's unique blend, our recipes guide you through each step, ensuring a delectable outcome that will warm your heart and soul. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that pays homage to the timeless tradition of New England clam chowder.

Check out the recipes below so you can choose the best recipe for yourself!

BRATTENS FAMOUS CLAM CHOWDER

Brattens Famous Clam Chowder image

Smooth, creamy, and OMG so good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy! The restaurant gave me the recipe back in the middle 60's.

Provided by silly sally

Categories Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup onion, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper

Steps:

Put the prepared vegetables in a saucepan.
Drain juice from clams and pour over the vegetables.
Add enough water to BARELY cover.
Simmer, covered over medium heat till barely tender.
(DO NOT overcook!).
In the meantime, melt butter in another medium saucepan.
Add flour.
Blend and cook, stirring constantly; add the cream.
Cook and stir with wire whip, until smooth and thick.
It is important that you stir constantly while cooking.
Add undrained vegetables, clams and vinegar.
Heat through, but do not boil again.

BRATTENS FAMOUS CLAM CHOWDER

Brattens Famous Clam Chowder image

There was this Seafood restaurant in SLC, that had the best clam chowder and my mom got the recipe from one of the chef that worked there, and so glad we got it. This is really good chowder.

Provided by Jean Romero

Categories Chowders

Time 35m

Number Of Ingredients 10

Ingredients

1 large sweet onion, finely chopped
3/4 c butter
1 c celery, finely chopped
3/4 c flour
2 c very finely diced potatoes
1 1/2 tsp salt
2 can(s) minced clams with juice
1 qt half and half
2 Tbsp red wine vinegar
few grains pepper

Steps:

1. Drain juice of clams over the veggies in a sm sauce pan and cover with just enough water to barely cover and simmer covered over med. heat until barely tender.
2. In the mean time melt butter, add flour to melted butter and blend stirring til smooth, add cream and stir with wire whisk until smooth, this should be like a thick gravy. Add the cream mixture to the undrained veggies, stir and then its ready to eat. ENJOY

Tips:

Use fresh clams: Fresh clams are essential for the best flavor. If you can't find fresh clams, you can use frozen clams, but they won't be as flavorful.
Chop the clams finely: This will help them to cook evenly and release their flavor into the chowder.
Use a good quality clam juice: The clam juice is a key ingredient in the chowder, so it's important to use a good quality one. Look for a clam juice that is made from fresh clams and has a clear, briny flavor.
Don't overcook the chowder: The chowder is done when the clams are cooked through and the potatoes are tender. Overcooking the chowder will make it tough and chewy.
Serve the chowder with your favorite toppings: Some popular toppings for clam chowder include oyster crackers, crumbled bacon, and chopped parsley.

Conclusion:

Clam chowder is a classic New England dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like it creamy or clear, with or without bacon, clam chowder is a delicious and satisfying meal.