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Clam Chowder Recipe

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. I dare say this is the best Clam Chowder recipe in the world! If s a favorite in many restaurants and it’s so simple to make at home too! 

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. by cookingwithruthie.com

Why we love Gram’s Clam Chowder Recipe 

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!

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. by cookingwithruthie.com

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! 🙂

 

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. by cookingwithruthie.com

 

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months. by cookingwithruthie.com

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!

Yield: 10

Clam Chowder Recipe

Thee BEST Clam Chowder on www.cookingwithruthie.com is a winter time favorite around our house!

Our Clam Chowder Recipe is a long time family favorite that we love to make during the winter months.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. In a large stock pot over medium high heat combine potatoes, celery, onion, bay leaf, and water.
  2. Bring to a boil and reduce heat to medium low; simmering until tender (approximately 10-12 minutes).
  3. When vegetables are almost tender make the white sauce:
  4. In a medium sized sauce pan over medium-high heat; melt butter and slowly whisk in flour.
  5. Cook 1 minute; whisking constantly.
  6. Slowly whisk in half and half; stir until thickened and return to simmer.
  7. When vegetables are cooked through (leave all remaining water), add white sauce to pot, clams with juice, salt, and pepper.
  8. Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 514mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 8g

We love soup in winter. . . enjoy today’s Clam Chowder Recipe or one of these:

Clam Chowder Recipe is the “best” in the world to me… for all the beautiful ways it warms my soul and my belly!

We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

One more thing before you go…

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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