Brattens Famous Clam Chowder Recipes

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:

• 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 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:

• 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.