Brattens Clam Chowder Recipes

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Steps:

• In large 4 quart pan brown bacon, onion and celery until onion and celery are transparent.
• Add clam juice from both cans clams and diced potatoes to bacon mixture.
• Pour enough water to cover potatoes and boil until potatoes are tender.
• In a separate large sauce pan melt 2 cubes butter on low heat.
• When butter is melted, slowly add 3/4 cup flour stirring constantly.
• Add 1 quart half and half STIR WITH WIRE WHISK until thick and smooth (very important).
• Pour over undrained vegetable mixture add vinegar and heat through.
• Season with salt, pepper, garlic powder, onion powder to taste.

Steps:

• Drain juice from clams and pour over vegetables in very small sauce pan; 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 cream and cook and stir with wire whip until smooth and thick.
• Add undrained vegetables, clams and vinegar and heat through.
• Season to taste.

Steps:

• 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.

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.

Steps:

• Drain and save juice from clams. In stock pot melt grease, add onions and celery, simmer about 5 minutes. Move simmered veggies to separate bowl, and add clam juice. In the stock pot place cube potatoes and add enough water to completely cover. Cook potatoes until fork tender, about 15 minutes. Add the onions and celery with the clam juice to pot reduce heat to low add bay leaf. In a medium sauce pan melt butter and add flour whisking until the mixture looks like bubbling wet sand. Add Half and Half to the rue. Stir until thickened and add to pot. Add sugar, salt, pepper. Simmer uncovered for at least 30 minutes. Remove bay leaf. Serve and enjoy with your favorite bread or crackers.

Steps:

• Drain juice from clams, pour over vegetables, add water to cover. Simmer until vegetables are tender.
• Melt butter in heavy saucepan. Add flour, blend until smooth. Stir constantly while slowly adding cream. Cook and stir with wire whip until thick and smooth.
• Add vegs, juice, clams. Heat through. Add salt, pepper and wine vinegar.