A Long Bratten Winter

Winter always seems so very long. I know it is because we end up taking parts of spring and fall, but winter is just to long.

My heart and head start looking to comfort foods. Things to eat that are truly good and hearty, and warm, but mostly satisfying.

In Salt Lake City, there was a incredible fish restaurant, by the Name of Brattens. This restaurant opened my eyes to really good fish, Haddock, Halibut, clams . . . etc. (I loved the Haddock, served with drawn butter)

The entire menu was fish. But, you really went there for the Chowder.

I was able to get this recipe from Fred Wix - I have several recipes from Brattens, and I treasure them all. The building is still there, and every time we are in SLC, we drive by, you never know. It might start up again.


Bratten’s Clam Chowder - Fred Wix

1 cup onion, finely diced
1 cup celery, finely diced
2 cups potatoes, finely diced, but not as “finely” as above
2 can clams (minced), 6 1/2 oz size
3/4-cup butter (the real stuff)
3/4-cup flour
1 qt. half and half cream
1 1/2 tsp salt
2 Tbs. Red wine vinegar
Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover. Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth. Stirring constantly, slowly add cream. Cook and stir with a wire ship until thick and smooth.

Add the vegetables, juice.

When it is thick enough add clams. Heat through. Add salt, pepper. Makes 8 servings.

Serve with crusty bread and salad.

Yes, the Husband puts in Red Wine Vinegar in his Chowder. I do forgive him for this.