Bratten’s Clam Chowder is a creamy clam and vegetable soup that hails from a coastal culinary tradition, featuring a satisfying mix of tender potatoes, clams, onions, celery, and a rich butter-flour base. This chowder stands out for its balance of savory seafood flavor with a hint of sweetness and spice from sugar and pepper. The original recipe is credited to “Sister Craig” and likely circulated among community cookbooks or local families, treasured for its hearty comfort and easy-to-source ingredients. It’s perfect for chilly evenings or seaside nostalgia.
Ingredients
- ¾ lb minced clams
- 2 cups potatoes (diced, raw )
- 1 cup onion (chopped fine)
- 1 cup celery (diced )
- 1½ tsp salt
- ¾ cup butter
- ¾ cup flour
- ½ tsp sugar
- 1 qt half and half
- pepper (to taste)
Instructions
Step 1: Prepare Vegetables and Clams
- Drain juice from clams and pour juice over the diced potatoes, onions, and celery in a saucepan.
Step 2: Cook Vegetables
- Add water if needed to barely cover the vegetables. Simmer covered until potatoes are tender (about 20 minutes).
Step 3: Make Roux
- Melt butter in a separate saucepan.
- Add flour and blend until smooth.
- Cook the mixture for a minute or two to eliminate raw flour taste.
Step 4: Finish Chowder
- Add half and half to the butter-flour mixture, stirring until smooth and creamy.
- Add cooked vegetables, clam juice, and clams.
- Heat through.
- Season with salt, pepper, and sugar to taste.
Tips
- Use bottled clam juice plus additional fresh clams for a stronger seafood flavor.
- Substitute half-and-half for part of the milk to make a richer chowder.
- Add a pinch of thyme or a bay leaf while simmering vegetables for a classic New England profile.
- Stir in cooked bacon pieces for smoky depth.
- Replace part of the potatoes with parsnips for subtle sweetness.
- Add a splash of Worcestershire sauce to enhance umami.
- For thicker chowder, increase flour by 1 to 2 tablespoons.
- For thinner chowder, reduce flour or add extra milk at the end.
- Serve with oyster crackers or crusty bread for traditional presentation.
Nutrition
Calories: 335kcalCarbohydrates: 44gProtein: 8gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 317mgPotassium: 468mgFiber: 2gSugar: 17gVitamin A: 497IUVitamin C: 14mgCalcium: 210mgIron: 2mg
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