December 1, 2010

Boston Clam Chowder

Our mom makes a killer clam chowder - supposedly the recipe is from a restaurant that used to be around called Brattens.  I made it for my family last night and they gobbled it right up!  So delicious, it could seriously compete with Legal SeaFoods, McGraths, or Market Street.  It's also pretty simple and takes less than an hour from start to finish.

Bratten's Boston Clam Chowder

3/4 lb minced clams, or two 6 1/2 oz cans minced clams
       (you can use chopped, but I don't like chewing on big pieces of clam - kinda rubbery; you can also use just one can if you're not a big fan)
1 small yellow onion, chopped fine
1 c finely diced celery
2-3 c finely diced potatoes, depending on preference
3/4 c butter
3/4 c flour
1 qt. half & half cream
2 tsp salt
1 tsp sugar
1/2 tsp pepper

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender - about 20 minutes.

While veggies are cooking, in separate pan melt butter, add flour and blend and cook 1-2 minutes.  Slowly add cream and cook until smooth and thick, using wire whisk to blend... STIRRING CONSTANTLY.

Combine cream mixture and undrained vegetables.  Add clams, salt, sugar, and pepper.
Makes 8-10 servings.


1 comment:

Amy said...

I agree---this clam chowda is AWESOME!!!!

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