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By Randy Crane
New England Clam Chowder
12 steps
Prep:10minCook:40min
I first fell in love with this rich creamy soup in 1978 at Bratten's Seafood Grotto in Salt Lake City. Bratten's closed their doors in the late 80s. Even though they are gone the memory of this amazing restaurant stills remains fresh in my mind. I hope you enjoy my homage to Bratten's and their legacy . Please enjoy. @greatfoodfyi.
Updated at: Thu, 17 Aug 2023 08:49:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories839.3 kcal (42%)
Total Fat61.4 g (88%)
Carbs45.4 g (17%)
Sugars13.1 g (15%)
Protein27.1 g (54%)
Sodium1527.2 mg (76%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1 - Place potatoes, onions, and celery into a large saucepan
Step 2
2 - Drain and reserve the juice from cans of clams and pour the juice into the saucepan with veggies
Step 3
3 - Add the additional clam juice to the pan of veggies until veggies are barely covered
Step 4
4 - Simmer over medium heat covered until veggies are slightly tender. Do not overcook
Step 5
5 - Add butter to a different medium saucepan and heat over medium until fully melted
Step 6
6 - Add the flour and salt to the butter and combine using a whisk, cook for at least 2 mins
Step 7
7 - Slowly add the half and half to the butter-flour mixture, and
Step 8
8 - Cook over medium to high heat, whisking constantly until smooth and thickened, approx. 3 - 5 mins
Step 9
8 - Add the full contents of one saucepan into the other combining the veggies and cream mixture with each other.
Step 10
9 - Add the clams, and vinegar to the mixture.
Step 11
10 - Cook over medium heat until heated throughout. Do not bring to a boil.
Step 12
11- Season to taste
Notes
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Makes leftovers
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