Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

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.  

Bratten’s Halibut au Gratin

Oh - How I remember Bratten's Fish Restaurant -- But I do have the recipes -- Yeah !  Try this one -- I usually make it will leftover Halibut -- or any white fish --You will love this!

Bratten’s Halibut au Gratin

Halibut – 6 oz. Per person

Poach fish until done- about 10-15 minutes

Melt and simmer:

3Tbs. Butter

1 Tbs. Flour

2 cups half & half

1/8 tsp garlic powder (I use one clove fresh garlic – minced)

1/4 tsp. Dry mustard (Important)

Salt and Pepper

Simmer the above until thick.

Add:  1/2-cup mild cheddar cheese, grated (I use sharp)

Simmer until melted and thick, but not too thick.  Add milk to thin if necessary.

Drain poached fish.  Pour sauce over top.  Add more grated cheese.  Bake in a 350-degree oven for 10 minutes.

Salmon Sandwiches

Smoked Salmon Sandwiches

English Muffins

Scrambled eggs

Tomatoes, sliced

Purple onion, sliced

Toast Muffins and then butter. 

Then top with a slice of tomato

Next scrambled eggs

Finally onion.  

Wrap in foil and it is ready to go.