Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. Clam Chowder is a favorite in many restaurants and it’s so simple to make at home too! This chowder recipe has red potatoes, celery, onion, clams, half and half, with butter & flour to make the rue! Today’s chowder recipe was popular at Bratten’s Restaurant in Salt Lake City in the 1950’s and somehow my Grandma Louise was able to get the recipe. Please keep reading to hear the “secret” story! 🙂
Gram’s Clam Chowder Recipe is hands-down the best I’ve ever had!
This Clam Chowder recipe was handed down to me by my Gram- she’s the inspiration for our blog. I can’t even begin to tell you how much I love and miss her. This recipe brings beautiful memories of her flooding back–times when she’d make a big pot of Clam Chowder and our extended family would gather at her home to enjoy a bowl together.
Recipes are much more than ratios and combinations of flavors for me–they are memories. They tie me to all the places I’ve lived, the people I’ve loved, and the memories I don’t ever want to forget. Each time I recreate those recipes I reconnect with the beautiful moments in my life that live on forever in my heart!
Bratten’s Seafood Grotto”secret” Clam Chowder Recipe
As the story goes my Grandma Louise was secretly given a copy of Bratten’s Seafood Grotto Clam Chowder from one of the cooks in their kitchen in confidence to keep it a secret! Well, the recipe is not so secret anymore– apparently Bratten’s Grotto was very popular in Salt Lake City during the 1950’s. It originally opened in 1953 and during its 35-year run it was a favorite spot for birthdays, anniversaries, first dates and special occasions. On the weekends, there often was a 45-minute wait.
In 1973, the popular baked halibut au gratin dinner with sides and a drink was $3.95. The most expensive menu items included the broiled Australian lobster tail dinner for $8.75. The menu was filled with “Seafoods Extraordinary,” as Milton Weilenmann called them. There were seafood cocktails, clams, crab, deep-sea scallops; shrimp or prawns “from both oceans”; freshwater fish “from lake and stream”; seafood salads and even an open face fried oyster sandwich. They closed in 1988 with a long fun as one of the most famous restaurants during that era!
We love soup in winter. . . enjoy today’s Clam Chowder Recipe or one of these:
- Italian Tortellini Soup
- Apple Rutabaga Soup
- Olive Garden Chicken Gnocchi Soup (copycat)
- Japanese Miso Soup
- Chicken and Coconut Milk Soup
- Butternut Squash Soup with Cinnamon Crema
- Olive Garden Zuppa Tuscana Soup (copycat)
- Creamy Mushroom Soup
- Chinese Wonton Soup
- Panera Bread Broccoli Cheese Soup (copycat)
- Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons
- Greek Fasolatha Soup
- French Onion Soup with Baguette
- Mushroom Soup with Brie Crostini
- Slow Cooker Potato Soup
- 10 red potatoes, approx 8 cups, medium diced
- 4 stalks celery, chopped
- 1/2 cup onion, medium diced
- 7 cups water
- 1 bay leaf, optional
- 1/2 cup butter
- 3/4 cup flour
- 1 quart half and half
- 1 (6.5oz) can minced clams with juice
- 1 1/2 teaspoon sea salt
- 1 teaspoon pepper
- In a large stock pot over medium high heat combine potatoes, celery, onion, bay leaf, and water.
- Bring to a boil and reduce heat to medium low; simmering until tender (approximately 10-12 minutes).
- When vegetables are almost tender make the white sauce:
- In a medium sized sauce pan over medium-high heat; melt butter and slowly whisk in flour.
- Cook 1 minute; whisking constantly.
- Slowly whisk in half and half; stir until thickened and return to simmer.
- When vegetables are cooked through (leave all remaining water), add white sauce to pot, clams with juice, salt, and pepper.
Amount Per Serving: Calories: 236Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 514mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 8g
Clam Chowder Recipe is the “best” in the world to me… for all the beautiful ways it warms my soul and my belly!
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Ruthie & Madeliene