Are you a fan of seafood chowder? Do you love the creamy goodness and the satisfying flavors that come with each bite? Well, get ready to experience the best clam chowder recipe you’ve ever had – Brattens Famous Clam Chowder!
This recipe comes straight from Bratten’s Seafood Restaurant in Salt Lake City, Utah. It has been refined over the years to be the creamiest, most flavorful clam chowder you’ll ever taste. It’s a well-known recipe in the food industry and has been featured on many different food websites.
When I first tasted this chowder, I knew that I had to recreate it at home. The combination of tender clams, diced potatoes, and finely chopped onion and celery is just the start. The recipe also includes flour, butter, half-and-half, and red wine vinegar to make this New England-style clam chowder even more delicious.
With this recipe, you’ll be able to bring a bit of Salt Lake City’s famous seafood restaurant into your very own kitchen. This is one recipe you won’t want to miss out on!
Why You’ll Love This Recipe
Brattens Famous Clam Chowder Recipe is a dish that will warm your soul and make your taste buds sing. This recipe is an exceptional take on the classic clam chowder New England that has become well-known in Bratten’s restaurant in Salt Lake City. The recipe comes from years of refining and perfecting, and it’s now available for you to recreate at home.
One reason why you’ll love this recipe is because of its simplicity. It doesn’t require any exotic ingredients or complicated techniques. This clam chowder recipe only calls for basic pantry staples like flour, butter, and vegetables like onions, celery, and potatoes. The clams used in this recipe come from canned minced clams with juice that you can easily find in your local grocery stores or seafood markets.
Another reason why you’ll fall in love with this clam chowder recipe is because of its creamy texture. This recipe uses half-and-half cream to give it a rich and velvety consistency. It’s also gluten-free, making it suitable for people with gluten intolerances.
Plus, this legendary bratten clam chowder’s taste is out of this world! You’ll enjoy the mixture of flavors – the fresh sweetness of the clams, the salty tang from the clam juice, and the mildness of the other ingredients seasoned lightly with black pepper and salt. And to add a subtle tang to the mix? A splash of red wine vinegar.
Lastly, this recipe serves as the perfect comfort food on a chilly day! It’s savory yet comforting, filling yet not overbearing. Once you’ve had a taste of Bratten’s Famous Clam Chowder Recipe, one serving wouldn’t be enough. Trust me; you’ll keep coming back for another bowl.
In short, make this legendary clam chowder recipe at home today because it’s deliciously simple to make, has a heavenly creamy texture that is gluten-free and offers an unbeatable flavor profile that is both comforting and satisfying.
Grab these fresh ingredients for a perfect chowder recipe filled with delicious sea flavors, creamy texture, and hearty vegetables.
- 1/2 cup of butter
- 1 cup of finely chopped onion
- 1 cup of finely diced celery
- 3/4 cup of flour
- 4 cups of half-and-half cream
- 2 peeled and finely diced potatoes
- 2 cans (6 1/2 oz) of minced clams
- 3/4 cup clam juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 tablespoon of red wine vinegar
Bratten’s famous clam chowder is a seafood-based recipe that is well-known among foodies. This New England-style clam chowder revisited by the Bratten seafood restaurant in Salt Lake City, Utah, years ago has taken the world by storm. With simple and straightforward ingredients, this recipe comes together in no time. Don’t hesitate to use fresh herbs or additional vegetables and spices per your liking to make it more hearty or tailor it to suit any dietary preferences.
The Recipe How-To
Once you have gathered all of your ingredients, it is time to start cooking.
Step 1: Prep the Vegetables
Get started by dicing two sweet onions, a cup of celery and two cups of diced potatoes. In a large pot or Dutch oven, melt one cup of butter over medium heat. Once the butter has melted, add in all of the vegetables and cook them until they are tender, stirring occasionally to prevent them from sticking.
Step 2: Add Flour and Liquids
Once your vegetables are tender, turn down the heat to low and sprinkle two cups of flour over the top. Stir everything together until the vegetables are coated in flour. Slowly add in six cups of half-and-half, stirring consistently to avoid any lumps.
Next, drain the juice from four cans of minced clams into a separate container and set it aside. Add the clams themselves to the pot along with three-quarters of a cup of red wine vinegar. Once everything has been added together, turn up the heat to medium-high and let it come to a boil.
Step 3: Simmer and Season
Reduce the heat back down to low and let everything simmer for about 20 minutes. Stir often so that nothing sticks to the bottom of the pot or burns. While simmering, season with one teaspoon each of salt and pepper, adjust as needed according to your taste.
Step 4: Ready To Serve!
And there you have it – your very own Bratten’s famous clam chowder! Serve hot with some crusty bread or oyster crackers for an extra boost.
Substitutions and Variations
If you want to change things up a bit, there are a few substitutions you can make or variations you can try to give Brattens Famous Clam Chowder Recipe your own twist.
Firstly, if you prefer a creamier soup, swap out the half-and-half for heavy cream. This will give the chowder a richer and denser consistency.
Secondly, if you don’t like clams, but still want a seafood chowder, use chopped shrimp, scallops or fish instead.
Thirdly, for a different flavor profile, replace the red wine vinegar with apple cider vinegar. This will add a slightly sweet and tangy taste to the chowder.
And lastly, if you want to make the dish healthier, you can substitute some of the butter with olive oil and use skim milk instead of half-and-half. You can also add more vegetables such as carrots or spinach for extra nutritional value.
Don’t be afraid to get creative with your substitutions and variations – this recipe is versatile enough to accommodate your preferences. Whether it’s changing up the seafood, trying different vinegars or making it healthier, there are endless possibilities when it comes to cooking Brattens Famous Clam Chowder Recipe.
Serving and Pairing
Bratten’s Famous Clam Chowder is best enjoyed hot, right off the stovetop. To serve, ladle the creamy soup into warm bowls and sprinkle a pinch of freshly chopped parsley or chives on top for a touch of color.
Pair this hearty chowder with crusty sourdough bread or oyster crackers for a satisfying crunch. A glass of chilled Chardonnay or Sauvignon Blanc complements the flavors of the clam and potatoes nicely.
For a more casual dining experience, serve Bratten’s Famous Clam Chowder in bread bowls. Cut off the top of a large round sourdough loaf and hollow it out, then fill with hot chowder and enjoy the savory goodness inside.
This versatile soup also makes a delicious appetizer or starter dish for larger gatherings. Serve in small cups with mini grilled cheese sandwiches on the side for an indulgent twist on a classic pairing.
In summary, Bratten’s Famous Clam Chowder can be served in traditional bowls or bread bowls, making it perfect for a cozy dinner party or casual family meal. Pair it with sourdough bread, crackers, or even mini grilled cheese sandwiches to take your dining experience to the next level.
Make-Ahead, Storing and Reheating
When it comes to chowder, you can make this Bratten’s Famous Clam Chowder Recipe ahead of time and store it in the refrigerator or freezer. In fact, allowing your chowder to sit overnight in the refrigerator will allow the flavors to meld together and create an even more delicious soup.
If you’re planning on making it ahead of time, make sure to let your chowder cool completely before storing it. You can store it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When reheating, be sure to do so slowly over medium heat, stirring constantly. The addition of extra cream and/or milk may be necessary as the chowder tends to thicken over time.
One thing to keep in mind is that potatoes tend to break down and become mushy when frozen, so if you’re planning on freezing your chowder, you may want to consider leaving out or reducing the amount of potatoes you use. Another option would be to freeze your chowder without potatoes and add diced, boiled potatoes when reheating.
Overall, Bratten’s Famous Clam Chowder Recipe is a versatile dish that can easily be made ahead of time and reheated for a tasty meal. Just be sure to follow proper storage guidelines and take extra care when reheating to achieve a mouthwatering outcome every time.
Tips for Perfect Results
If you want to make sure that your Brattens Famous Clam Chowder Recipe turns out perfectly every time, then pay attention to these tips that I have compiled from my experience cooking this recipe.
First and foremost, use fresh ingredients. This is especially important for the clams, which should be as fresh as possible. If using canned clams, make sure to drain their juice before adding them to the chowder.
Another essential tip is to be patient when cooking the onions and celery. They should be cooked until they become translucent but not burned. This step helps bring out their natural sweetness and ensures a flavorful chowder.
When making the roux (flour and butter mix), it’s crucial to stir continuously to prevent lumps from forming. Additionally, make sure to add the flour slowly, little by little, keeping the heat low. This technique helps create a smooth texture for your chowder base.
Adding a splash of red wine vinegar towards the end of the cooking process gives this recipe an extra zing. This little touch can elevate your chowder from good to exceptional.
Finally, let your chowder simmer gently over low heat after adding all of the ingredients. This lets all of the flavors meld together resulting in a richer taste. Pay attention and don’t let it boil too hard or for too long; otherwise, it could ruin the texture.
By following these tips, you’ll create a delicious Brattens Famous Clam Chowder Recipe that will make your taste buds sing!
As a culinary explorer, I understand that questions or concerns may arise while preparing any recipe. That’s why I am happy to address some common queries in this FAQ section. So, let’s take a look at some of the frequently asked questions about this Brattens Famous Clam Chowder Recipe.
What is the most popular clam chowder?
When it comes to chowders, New England clam chowder is undoubtedly one of the most famous and beloved versions out there. This classic dish consists of a mouthwatering blend of fresh clams, onions, celery, corn, bacon or salt pork, and potatoes. Many consider this chowder to be a staple of New England cuisine, and it’s easy to see why.
What is the most famous chowder?
When it comes to clam chowder, the Manhattan version is probably more familiar to most people. It has a thinner broth compared to the New England variation and is distinguished by its deep red color, which is achieved by adding tomatoes to the recipe. It’s believed that the tomato element is influenced by the significant Italian population living in Manhattan.
Who is famous for clam chowder?
When it comes to creamy clam chowder, Maine and Massachusetts hold a special place in its history. This delicious soup has become a true icon of Maine’s culinary culture and a classic dish in the historic neighborhoods of Boston. As an iconic dish, it is worth exploring its rich history and mouth-watering recipe.
What’s the difference between New England Clam Chowder and regular clam chowder?
When it comes to clam chowder, the New England style, also known as “Boston-style,” stands out for its creamy and thick texture. It’s typically prepared using milk or cream, potatoes, onions, pork, and clams. Often served with oyster crackers, this regional style of chowder is a crowd-pleaser.
In conclusion, if you are looking for a delicious and satisfying meal that will warm your heart and soul, then Bratten’s Famous Clam Chowder recipe is the perfect choice for you. This recipe has been well-known in Salt Lake City, Utah for years, and now you too can enjoy it in the comfort of your own home.
With its creamy texture, rich flavors, and hearty ingredients, this clam chowder is sure to be a crowd-pleaser at any gathering or mealtime. Whether you are a seafood lover, a fan of crockpot recipes or simply looking for something different to serve at dinner tonight – Bratten’s Famous Clam Chowder has got you covered!
So, put on your apron, gather your ingredients, and follow our step-by-step instructions for a perfect clam chowder. Remember to pair it with some crusty bread or crackers for dipping or maybe even some red wine vinegar to add some extra tanginess to the soup.
Lastly, don’t forget to experiment with different variations and substitutions in this recipe. You may create a new version of this clam chowder and call it your own!
So what are you waiting for? Dive into the world of Bratten’s Famous Clam Chowder today and taste the flavors that have made it such an icon over the past few years!
Brattens Famous Clam Chowder Recipe
- 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
- 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.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.