Brattens Famous Clam Chowder Food

BRATTENS FAMOUS CLAM CHOWDER

Steps:

• 1. Drain juice of clams over the veggies in a sm sauce pan and cover with just enough water to barely cover and simmer covered over med. heat until barely tender.
• 2. In the mean time melt butter, add flour to melted butter and blend stirring til smooth, add cream and stir with wire whisk until smooth, this should be like a thick gravy. Add the cream mixture to the undrained veggies, stir and then its ready to eat. ENJOY

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

BRATTEN'S CLAM CHOWDER

Steps:

• In large 4 quart pan brown bacon, onion and celery until onion and celery are transparent.
• Add clam juice from both cans clams and diced potatoes to bacon mixture.
• Pour enough water to cover potatoes and boil until potatoes are tender.
• In a separate large sauce pan melt 2 cubes butter on low heat.
• When butter is melted, slowly add 3/4 cup flour stirring constantly.
• Add 1 quart half and half STIR WITH WIRE WHISK until thick and smooth (very important).
• Pour over undrained vegetable mixture add vinegar and heat through.
• Season with salt, pepper, garlic powder, onion powder to taste.

BRATTEN'S CLAM CHOWDER - COPYCAT

Steps:

• Drain juice from clams and pour over vegetables in very small sauce pan; add enough water to barely cover and simmer, covered over medium heat until barely tender.
• In meantime, melt butter, add flour and blend; cook, stirring constantly.
• Add cream and cook and stir with wire whip until smooth and thick.
• Add undrained vegetables, clams and vinegar and heat through.
• Season to taste.

BRATTONS CLAM CHOWDER

Steps:

• Drain juice from Clams over veggies in small pan.
• Add enough water to cover and simmer until tender.
• Meantime, melt butter, add flour & blend, cook stirring constantly.
• Add cream slowly & stir with wire whisk until smooth and thick.
• Add undrained veggies, clams & vinegar & heat through.
• Season with salt and pepper to taste.

BRATTENS FAMOUS CLAM CHOWDER

Steps:

• Put the prepared vegetables in a saucepan.
• Drain juice from clams and pour over the vegetables.
• Add enough water to BARELY cover.
• Simmer, covered over medium heat till barely tender.
• (DO NOT overcook!).
• In the meantime, melt butter in another medium saucepan.
• Add flour.
• Blend and cook, stirring constantly; add the cream.
• Cook and stir with wire whip, until smooth and thick.
• It is important that you stir constantly while cooking.
• Add undrained vegetables, clams and vinegar.
• Heat through, but do not boil again.

BOB'S CLAM HUT CLAM CHOWDER

Steps:

• Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven.
• Heat to boil, stirring often.
• Reduce heat, and simmer until potatoes are soft, about 20 minutes.
• Stir in clams and cook for 5 minutes; add the remaining 4 cups of clam juice and cream to clam mixture.
• Heat to simmer, about 10 minutes. Do not boil.
• Serve with oyster crackers floating on top.

NARCOOSSEE'S FAMOUS CLAM CHOWDER

Steps:

• In a medium-size saucepan, heat olive oil. Add onion, green pepper, and garlic, and sauté about five minutes.
• Add white wine, spices, and herbs, and cook an additional five minutes.
• Add diced tomatoes, tomato juice, and clam broth and bring to a boil.
• Add clams and simmer 20-30 minutes.