Brattens Clam Chowder – a delicious recipe with Celery, Onion, Potatoes, Butter, Flour, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Drain and save juice from clams. In stock pot melt grease, add onions and celery, simmer about 5 minutes.
2
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.
568
kcal
Calories
39
g
Fat
47
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2- 6 1/2 oz. Canned Clams Chopped, 1 Cup Chopped Celery, 1 Cup Chopped Onion, 2 Cups Cube Peeled Potatoes (about 3/4 inch), and more.
Yes, Brattens Clam Chowder falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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