Classic Clam Chowder Recipe: A Taste of the Seaside

The aroma of clam chowder reminds me of the coastal breeze and the sound of seagulls. As a lover of seafood, I often find myself searching for new clam chowder recipes. And that’s how I stumbled upon this famous Brattons Clam Chowder recipe. It’s been around for years and has made quite a name for itself in the culinary world, especially in Austin, TX.

Brattons seafood is known for their exceptional quality and taste, which makes this recipe even more exciting to try out. Not to mention, this recipe has been passed down from generation to generation and can be found in many family cookbooks.

But what makes this Brattons Clam Chowder recipe so special? It’s a classic New England-style clam chowder recipe that combines tender clams with potatoes, celery, and onions in a savory soup base made of butter, flour, and half-and-half cream. This recipe will leave you feeling warm and satisfied on a cold winter day or as a refreshing summer meal.

If you’re looking for the ultimate comfort food or just another addition to your seafood roundup, then keep reading to learn how to make the famous Brattons Clam Chowder!

Why You’ll Love This Recipe

Brattons Clam Chowder
Brattons Clam Chowder

Friends, let me tell you why this Brattons Clam Chowder recipe is a must-try dish. A warm bowl of creamy clam chowder on a cold evening sounds like the perfect comfort food to me. This famous clam chowder recipe from Bratten Seafood in Austin, TX, will become your go-to recipe as well.

With its rich and hearty flavor profile, this chowder is sure to satisfy. The combination of diced potatoes, celery, onion and minced clams are simmered in a delicious broth made from butter, flour, and half-and-half cream. The result? A delectable creaminess that will have you going back for seconds (and maybe even thirds).

The simplicity of the ingredients means that you can easily find everything you need at your local supermarket, while also being budget-friendly. But it’s not just about affordability – the ease of preparation will make anyone feel like a pro in the kitchen. Simply dice up some potatoes, celery and onions and throw in a couple of cans of minced clams. Let it cook for a bit and add in your broth made from butter, flour and half-and-half cream. It’s just that easy!

Are you a meal prep enthusiast? Well then listen up because this bratton clam chowder is perfect to store and reheat throughout the week. Not to mention, it’s also versatile enough to be served with various side dishes such as crusty bread or oyster crackers.

So not only is this chowder delicious, easy to make and easy on the wallet – it’s also extremely versatile. It’s time to upgrade your soup game and try out this soon-to-be-famous bratton clam chowder recipe!

Ingredient List

Let’s Gather the Ingredients!

Here are the ingredients that we will need for this delectable Bratton’s Clam Chowder Recipe:

  • Butter (3/4 cup)
  • Flour (3/4 cup)
  • Clams – minced (2 cans)
  • Clam juice (1 cup)
  • Potatoes, peeled and diced (6 1/2 cups)
  • Onion, finely chopped (1 cup)
  • Celery, finely diced (2 cups)
  • Half and half cream (4 cups)
  • Salt (2 teaspoons)
  • Pepper (1/2 teaspoon)

You can easily find these ingredients at your local grocery store. Make sure to pick up fresh clams and vegetables to get the best flavor out of this dish.

The Recipe How-To

Let’s Get Cooking!
Step 1: Prep the Vegetables

I start by prepping my veggies. I chop one cup of onion, two cups of celery finely diced, and six and a half cups of potatoes peeled and diced. After setting aside the chopped onions, I mix the rest of the veggies in a pot with drained minced canned clams (and the clam juice from cans) before adding enough water to cover the ingredients. For some extra tang, add a splash of vinegar along with the veggies.

Step 2: Cook the Vegetables

I bring the pot to boil then reduce heat to simmer for 20 minutes or until potatoes are tender. After that, I melt three-fourths cups of butter in a saucepan and stir in three-fourths cups of flour to make a roux.

Step 3: Combine the Roux and Vegetable Mixture

Add the vegetable mixture and the clam juice from earlier into the saucepan mix, stirring constantly over low heat until everything is evenly combined. The mixture should have thickened up by now.

Step 4: Finish it Up

I pour whole milk or half-and-half cream into the vegetable-clam mixture to thin it out to reach desired consistency or thickness. I season with salt and pepper according to my taste preference.

For those who want more heat, feel free to add cayenne pepper. Add more chopped clams if you want a more prominent clam taste amidst all other flavours in this hearty chowder recipe.

Now, it’s ready to serve! Consider garnishing your soup with finely chopped celery or parsley, along with crispy crumbled bacon as toppings. Or for an extra special presentation, serve your Brattons Clam Chowder in a large sourdough bread bowl, making sure there’s no bread waste at all.

Enjoy the delicious Brattons Clam Chowder Recipe that never fails to impress my guests every time they visit my kitchen!

Substitutions and Variations

As a culinary explorer, I know how important it is to experiment with different ingredients and variations in order to create unique and delicious dishes. That’s why I’m excited to share with you some easy substitutions and variations that you can incorporate into the Brattons Clam Chowder Recipe!

Firstly, if you’re looking to make this recipe a bit healthier, you can substitute half-and-half cream with low-fat or fat-free milk. This will reduce the overall fat content in your chowder without compromising on flavor. Another option would be to use almond milk for a dairy-free alternative.

If you prefer a thicker chowder, you can add more flour to the recipe or even use cornstarch as a thickener. Experimenting with different types of flour can also change the flavor profile of the soup – using whole wheat flour will give it a nuttier taste while rice flour produces a more delicate texture.

For those who love spice, adding cayenne pepper or Tabasco sauce will give your chowder an extra kick. Alternatively, try substituting clams for other seafood such as shrimp, crab, or scallops. Each type of seafood has its own flavor profile that would complement different ingredients in the recipe.

Moreover, incorporating vegetables like carrots or sweet potatoes is another way to add more color and nutrition to your dish while also enhancing the flavor profile.

Lastly, serving the chowder in a bread bowl or pairing it with oyster crackers adds a fun twist and texture to the classic recipe.

Overall, these small changes can go a long way in making your chowder recipe unique and tailored to your preferences. Don’t be afraid to experiment with different ingredients and methods!

Serving and Pairing

Once you have prepared Bratton’s Clam Chowder Recipe, it’s time to get creative with the serving and pairing. In my opinion, the best way to serve this soup is in a bread bowl, which is a gourmet bowl made of bread that perfectly complements the delicious soup.

As for the pairing, Bratton’s Clam Chowder is a rich soup, so you need something light to balance out the flavors. I recommend pairing this chowder recipe with a glass of white wine, such as Chardonnay or Sauvignon Blanc. The acidity of the wine cuts through the richness of the soup, bringing depth and balance to your meal.

Another option is to serve Bratton’s Clam Chowder with oyster crackers or crusty bread on the side, providing some extra crunch and texture. This provides more flavor and a different texture to contrast with the smooth creaminess of the soup.

If you’re looking for a complete seafood meal, you can serve this clam chowder alongside shrimp cocktail or grilled salmon fillets. It is also delicious on its own as a main course.

Bratton’s Clam Chowder pairs well with many sides and appetizers such as salads, baked potatoes or French fries. It can be enjoyed as either an appetizer or a main course depending on your preference.

In conclusion, this delicious clam chowder recipe will be enhanced by pairing it with light and refreshing options that will not detract from its rich and creamy taste. Give yourself and your family an amazing dining experience by trying out this recipe and letting your imaginations flow when you think about serving it!

Make-Ahead, Storing and Reheating

Brattons Clam Chowder is a versatile dish that can be enjoyed as a main meal, lunch or even as a midnight snack. The good news is that this chowder can be made ahead and stored for later consumption. This recipe can be prepared a day or two before serving it, and the flavors will only get better with time.

Once you have cooked your chowder and let it cool down to room temperature, you can store it in an airtight container and place it in the fridge. It will stay fresh for up to five days. If you want to keep it for longer, then freeze it for up to six months.

When reheating the chowder, it’s essential to do so on low heat, stirring occasionally to avoid curdling. You can heat the chowder in a slow cooker or even in a bread bowl if you’re feeling fancy. Once it’s heated through, serve it with saltine crackers or some crusty bread.

Now, if you’re thinking of adding some twist to your leftover clam chowder, there are several ways to repurpose it. You can turn your clam chowder into seafood chowder by simply adding more seafood like shrimp, scallops, or cod. Another option is corn chowder by blending your leftover clam chowder with fresh corn until smooth.

If you follow these tips for storing and reheating, you can enjoy Brattons Clam Chowder anytime without worrying about the loss of flavor or taste. Give this recipe a try and taste the magic of brattens famous clam chowder!

Tips for Perfect Results

One of the things I love about making clam chowder is that it is a forgiving recipe. However, following these tips can help take your Brattons Clam Chowder to the next level.

First, be sure to use fresh ingredients. This will provide the best flavor and texture for your chowder. I recommend purchasing your clams, potatoes, celery, and onion from a local farmers market or a trusted seafood market.

Another important tip is to take your time when making the roux. The butter and flour mixture should be cooked over low heat until it becomes a light golden color. This will ensure that your chowder has a smooth and creamy texture.

When adding the minced clams (and their juice) to the pot, be sure to stir well to incorporate all of their flavor throughout the chowder.

To avoid mushy potatoes, add them to the pot after the initial broth has been simmering for about 10 minutes. This way they have a chance to absorb some of the flavor without becoming overcooked.

Lastly, don’t be afraid to adjust seasoning as needed. Keep in mind that the canned clams will already contain some salt, so you may not need as much salt as you expect. Taste your chowder regularly and add salt and pepper gradually until you achieve your desired taste.

By following these tips, you’ll be able to create a delicious and flavorful Brattons Clam Chowder that everyone will love.

Bottom Line

In conclusion, Brattons Clam Chowder Recipe is a must-try dish for seafood enthusiasts or foodies who are craving for a hearty and flavorful meal. Not only is it a delicious meal, but it is also relatively easy to make with the help of this recipe. With its perfect combination of potatoes, celery, onion, clam juice and minced clams, it’s hard not to fall in love with Brattons Clam Chowder Recipe.

You can easily customize this recipe according to your preferences and dietary needs by using variations such as paleo or frozen clams. Additionally, you can serve this chowder in a bread bowl as the perfect restaurant-quality meal right at home.

I highly recommend trying Brattons Clam Chowder Recipe to treat yourself to a delicious seafood chowder. Trust me; it won’t disappoint!

Brattons Clam Chowder

Brattons Clam Chowder Recipe

What can I say but an old family favorite and the best we have ever tasted.
No ratings yet
Prep Time 30 mins
Course Starter/Soup
Cuisine American
Calories 489.3 kcal


  • 1 cup onion
  • 1 cup celery
  • 2 cups potatoes
  • 2 (16 ounce) cans clams
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 quart half-and-half cream
  • 1 1/2 tablespoons salt
  • 1 teaspoon pepper
  • 2 tablespoons vinegar


  • Drain juice from Clams over veggies in small pan.
  • Add enough water to cover and simmer until tender.
  • Meantime, melt butter, add flour & blend, cook stirring constantly.
  • Add cream slowly & stir with wire whisk until smooth and thick.
  • Add undrained veggies, clams & vinegar & heat through.
  • Season with salt and pepper to taste.

Your Own Notes


Serving: 343gCalories: 489.3kcalCarbohydrates: 27.1gProtein: 22.5gFat: 32.5gSaturated Fat: 19.9gCholesterol: 124.2mgSodium: 2197.5mgFiber: 1.8gSugar: 1.6g
Keyword < 30 Mins, Chowders, Onions, Vegetable
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