Brattons Clam Chowder

"What can I say but an old family favorite and the best we have ever tasted."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. How can I not rate this chowder as 5 stars. I must have made a gazillion gallons of this while I worked at Bratton's. We would make it 30 gallons at a time and one of the perks of closing the Restaurant was sharing the chowder left over each night. Every morning the chowder pot was filled with a new batch of chowder. My poor mother though, she started to run out of room in the deepfreeze.<br/><br/>One other secret was the hand ground pepper corns. This was one of the ingredients that added that familiar bite.
     
  2. Thick and rich! I thought I was going to need to add a little sugar because of the amount of vinegar, but I didn't. It was terrific just as written. A real keeper. Thanx for posting!
     
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