Tuesday, January 25, 2011

Bratten's Clam Chowder

This recipe was given to me by a relative years ago and over time I've made changes here and there that I think make it the perfect clam chowder. It isn't low fat by any means but so delicious! This is one of our favorites in the dinner rotation. Try it in a bread bowl or serve some good sourdough and a salad along side. Even better, try it with these  Cheddar Garlic Biscuits.

*Printable Version*

What You Need:
1 medium onion, finely chopped
1 cup celery, finely chopped
2 cups diced potatoes {peeled or not, your preference}
3 cans clams, drained {reserve liquid of 2 cans}
4-6 strips of bacon, cooked crisp and diced
1.5 sticks of butter plus one tablespoon
3/4 cup flour
1 quart half and half
2 tablespoons red wine vinegar
Old Bay seasoning
salt and pepper

Using a soup kettle or dutch oven, saute the celery and onion in 1 tablespoon butter until softened. Add the bacon. Season the potatoes generously with salt, pepper and Old Bay. Add the potatoes to the pan with just enough water to cover them. Add the liquid drained from 2 of the cans of clams. Cook until potatoes are tender.

In a separate pan, melt the 1.5 sticks of butter and add the flour. Stir over medium heat for 2-3 minutes to cook the flour until mixture is thick and bubbly. Slowly add the quart of half and half. Stir and cook 3-4 minutes until smooth and heated through.

Add the cream mixture to the potato mixture. Add 3 cans of drained clams and the red wine vinegar. Allow to mix and heat through, but do not let boil. Salt and pepper to taste. Serve immediately. Enjoy!

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