Bratten’s Clam Chowder

Bratten’s Clam Chowder

For many years, Bratten’s Restaurant was the premier place for seafood in Utah.
The restaurants are gone now, but this is their signature Chowder recipe.
From Connie Turner Wescoatt,

2 cups potatoes
1 cup celery
1 cup onions
2 can clam broth
Chop finely. Simmer 20 min in clam broth adding enough water to barely cover.
¾ cup butter
½ cup flour
1 qu. Half & Half
cream sauce: Melt butter blend in flour. Add cream using wire whisk.
1 ½ tsp. salt
½ tb sugar
2 cans clam meat
add to cooked veggies and cream sauce. Heat through.