I love a bowl of warm, creamy chowder on a chilly evening, and Bratten’s Clam Chowder quickly became one of my all-time favorites. This Bratten’s clam chowder recipe comes from the famous Bratten’s restaurant that was once in Salt Lake City, and even though the place has closed, the chowder is still remembered and loved. It is a creamy, New England–style clam chowder that is surprisingly easy to make at home.
What makes it special is a small twist: a splash of vinegar that adds a gentle tang to balance the richness. The texture is smooth and comforting, with soft potatoes, tender clams, and a flavorful broth that tastes like something you would get at a seaside diner. In this Brattens clam chowder recipe, I will show you how I make it step by step, along with helpful tips to get that perfect creamy texture and full flavor every time.
Table of Contents
Key Takeaways
- Origin: This creamy clam chowder comes from the beloved Bratten’s restaurant in Salt Lake City. Even though the restaurant is no longer around, this Brattens clam chowder recipe keeps its comforting legacy alive.
- Texture and Flavor: It is rich and velvety, made with tender clams, soft potatoes, and a buttery roux blended with half-and-half for that signature creamy texture.
- Secret Ingredient: A splash of red wine vinegar (or malt vinegar) is the unexpected twist that adds brightness and balances the richness of the soup.
- Time-Friendly: The chowder takes only about 50 minutes to make from start to finish, making it a quick yet satisfying meal for any night.
- Customizable: You can make it lighter by using milk instead of cream, or add ingredients like bacon, corn, or fresh herbs to make it your own.
What is Brattens Clam Chowder?
Bratten’s Clam Chowder is a creamy New England–style soup that originally came from the Bratten’s restaurant in Salt Lake City. Unlike some chowders that simmer for hours, this one is quick to make yet deeply comforting. It features a rich base made from a butter-flour roux, blended with half-and-half and loaded with chopped clams, tender potatoes, celery, and onion. This chowder is smooth, satisfying, and perfect for cold evenings when you need something warm and filling without spending hours in the kitchen.
Best Ways to Eat Brattens Clam Chowder
This chowder is delicious on its own, but it is even better with the right pairings and toppings. Over the years, I have found a few favorite ways to serve it.
Serving Ideas
- Crackers: Oyster crackers are a classic. They are tiny, crunchy, and perfect for soup. Saltine crackers or crisp rye pieces also work great.
- Bread: A warm, crusty bread bowl is fun and rustic. You can hollow out a round sourdough loaf and ladle the chowder inside. Or simply slice up a baguette or sourdough and serve on the side for dipping. Cornbread, especially a buttery skillet cornbread, is another hearty choice.
- Sides: A simple green salad or coleslaw balances the richness of the chowder. You could also serve it alongside grilled cheese for a cozy meal.
- Make it an Appetizer: Because it is so rich, Bratton’s clam chowder works well in small bowls as a starter before a main dish like grilled salmon or steak.
Garnishing Tips
- Herbs: Sprinkle chopped fresh parsley, chives, or dill on top. The fresh green color looks nice and adds a bit of brightness.
- Crispy Bacon: Crumble on some fried bacon or pancetta. The smoky, salty bits contrast beautifully with the creamy chowder.
- Pepper and Spices: A few grinds of black pepper on top is simple but effective. A tiny pinch of smoked paprika or cayenne can add a nice color and gentle heat.
- Lemon Zest or Wedge: For a very fresh kick, grate a little lemon zest over each bowl or serve with a lemon wedge on the side. Just a squeeze of lemon juice can transform the flavor.
- Cream or Butter: A small pat of butter melting on top or a swirl of heavy cream can make the chowder even more luscious.
- Oyster Crackers or Bread: Drop a few crackers right on top or place them next to the bowl for dipping.
Brattens Clam Chowder Recipe
4
servings15
minutes35
minutes350
kcal50
minutesKeep the screen of your device on
Ingredients
1 cup Onion, finely chopped (about 1 medium onion)
1 cup Celery, finely diced (about 2–3 stalks)
2 cups Potatoes, very finely diced (peeled; Yukon Gold or Russet work well)
2 (6.5-ounce) cans Minced clams with juice (about 10–13 oz total)
2 tablespoons Red wine vinegar (or malt vinegar, optional but recommended)
¾ cup Butter (unsalted, not margarine)
Directions
- Prepare the Vegetables: Start by finely dicing the potatoes, onion, and celery. Keep the cuts small so everything cooks evenly and blends well into the chowder. If you are using fresh thyme, strip the leaves and set them aside for later.
- Drain the Clams: Open the canned minced clams and pour the liquid into a measuring cup. Set the clams aside. You will use the reserved clam juice to simmer the vegetables, adding a deep seafood flavor to the base.
- Simmer the Vegetables: In a large saucepan, combine the diced potatoes, onion, celery, and thyme. Pour in the reserved clam juice. If the juice does not fully cover the vegetables, add a little water (around ½ to 1 cup). Bring it to a boil, then reduce the heat to medium-low and cover. Let it simmer for about 6 to 7 minutes until the vegetables are tender. Do not drain the pot — you will need the liquid for the chowder.
- Make the Roux and Cream Base: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 1 minute to create a roux. Slowly whisk in the half-and-half in batches to avoid lumps. Stir continuously until the mixture thickens into a creamy sauce, about 3 to 5 minutes. Add salt and pepper to taste during this step.
- Combine Everything: Pour the cooked vegetables (along with their liquid) into the creamy roux mixture. Stir to combine. Add the reserved clams and 2 tablespoons of vinegar. This adds brightness to the creamy base without making it taste sour. Keep the heat low and gently stir until everything is warmed through. Avoid boiling once the clams and cream are added.
- Final Seasoning and Serve: Taste the chowder and adjust salt, pepper, or vinegar as needed. If the chowder is too thick, stir in a little water or milk. Once it reaches your desired taste and texture, ladle it into bowls and enjoy warm. The soup should be smooth and rich with tender clams and potatoes in every bite.
Recipe Video
Chef Recommendations
Ingredient Substitutions
You can easily adjust this chowder based on what you have. If you do not have half-and-half, combine whole milk with some heavy cream. For a lighter chowder, you can use just milk, though the result will be thinner. To make it gluten-free, swap flour with cornstarch or a gluten-free flour mix.
You can also use fresh clams instead of canned ones, but make sure to save their cooking liquid. Yukon Gold or red potatoes give the best creamy texture, though peeled Russets work in a pinch. If you are missing thyme, herbs like parsley, dill, or bay leaf are good substitutes. Red wine vinegar gives the signature Bratten’s flavor, but apple cider vinegar or lemon juice can also be used for brightness.
Pro Tips for Creaminess
To keep the chowder smooth and lump-free, whisk constantly when making the roux and gradually add cream. Always keep the heat medium or low to avoid scorching or separating the cream. Do not boil once the clams and cream are in the pot.
If your chowder needs more thickness, mash a few cooked potatoes or let it simmer longer off the heat. Use fresh ingredients and real butter for the best flavor. Season lightly as you go, then adjust at the end, especially because canned clams already have salt.
Flavor Enhancements
For deeper seafood flavor, you can replace part of the water with bottled clam juice or mild fish stock. Adding cooked bacon or using bacon fat instead of some butter gives a smoky touch. Try sautéing onions with a bit of garlic or leek for added richness. A pinch of smoked paprika or Old Bay seasoning at the end can add a warm finish.
Fresh herbs like parsley or dill sprinkled on top freshen up each bowl. A few drops of lemon juice brighten the soup. To dress it up, swirl in a spoonful of cream or sour cream, and finish with freshly cracked black pepper before serving.
How Long Does Brattens Clam Chowder Last?
Storage Guidelines
- Refrigerator: Let the chowder cool down for no more than 1 to 2 hours after cooking (keeping it out too long can let bacteria grow). Then transfer it to an airtight container and refrigerate. Properly stored, homemade clam chowder will keep well for about 3 to 4 days in the fridge. I always mark the date so I know when it was made.
- Reheat Carefully: When you reheat, do it gently on the stove over low heat, stirring to prevent scorching. Chowder thickens in the fridge, so you might need to add a splash of water or milk when reheating to loosen it.
- Food Safety: Do not leave the chowder at room temperature for more than about 2 hours. If it has been sitting out (say, at a party) longer than that, it is safer to toss it.
Freezing Advice
- Freezing Chowder: Yes, you can freeze this clam chowder, though the texture may change slightly. I recommend freezing only in small portions. Use heavy-duty freezer bags or airtight containers. Leave a little space at the top since liquids expand when frozen.
- Shelf Life: Frozen clam chowder will keep safely for several months. For best quality, I would use it within 4 to 6 months. After that, it is still safe but might start to lose flavor.
- Thawing: Thaw the chowder overnight in the fridge before reheating. When you reheat it, stir well. Cream-based soups sometimes separate or get grainy after freezing. To fix this, you can whisk in a little fresh milk or cream as you warm it. An immersion blender also helps re-emulsify the soup to make it smooth again.
- Do not refreeze: As with all soups, once thawed, only keep and reheat what you will eat. Do not refreeze leftovers again.
The Nutritional Benefits
- Protein and Vitamins from Clams: Clams are a great source of lean protein and are packed with nutrients. They offer more vitamin B12 than most other foods, making this chowder an easy way to support your nervous system and energy levels. Clams also contain iron and zinc, which help with blood health and immune function. I find it helpful to remember that clams have more iron per ounce than even leafy greens like spinach.
- Dairy Nutrition: The milk and half-and-half used in Bratton’s clam chowder provide a good dose of calcium and vitamin D, especially if you use fortified dairy. These nutrients are essential for strong bones and teeth. Even though this is a comfort food, it still brings something valuable to the table in terms of bone-supporting minerals.
- Vegetable Benefits and Healthy Fats: Onions, celery, and potatoes add flavor and nutrition. Potatoes are a good source of vitamin C, potassium, and vitamin B6. Cooking them in a soup helps keep many of those nutrients intact. The butter and cream do add fat, but in moderate amounts, they help with satiety and also improve absorption of fat-soluble vitamins like A and D.
Variations and Add-ons
Gluten-Free Version
To make Brattens Clam Chowder gluten-free, switch the flour with a gluten-free baking blend or cornstarch. If you use cornstarch, mix two tablespoons with a little cold milk first to create a smooth slurry. Then whisk it into the butter just like flour. Cornstarch thickens more than flour, so you need less of it.
Always check your canned clams and seasonings to be sure they do not contain hidden gluten. Skip any breadcrumbs or other flour-based toppings. The rest of the recipe stays the same, and the result is still creamy and comforting.
Lighter Version
If you want to make a lighter version, try using milk instead of half-and-half. You can use whole milk or even 2 percent milk. The texture will be a little thinner, so you may need to simmer it longer.
Use a smaller amount of butter or swap part of it for olive oil if you want to cut fat. Add more vegetables like carrots, celery, or corn to give it more volume without adding heaviness. You can also use low-sodium clam juice and adjust the salt to taste to make the chowder easier on the heart.
Chunky or Smooth
Brattens Clam Chowder usually has some texture, but you can make it chunkier or smoother depending on what you like. For a heartier feel, keep the potato chunks larger and stir in some cooked shrimp or bacon at the end.
If you like it thick and creamy, blend a part of the chowder. You can use an immersion blender right in the pot or blend a cup separately and add it back. That thickens it naturally. Adding corn brings sweetness and color. You can also turn it into a seafood chowder by mixing in small pieces of cooked salmon or scallops.
FAQs
Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Steam them first, then chop the meat and save the cooking liquid to use in place of canned clam juice. Fresh clams give great flavor, but using them takes more time. Just make sure to rinse them well before cooking to remove any sand.
Why is my chowder too thin?
Your chowder may be thin if the roux (flour and butter mixture) was not cooked long enough or if too much liquid was added. To fix it, let the chowder simmer uncovered for a few more minutes so it thickens. You can also mash some of the potatoes or blend a small portion of the soup to make it thicker naturally.
Can I freeze Bratten’s clam chowder?
Yes, you can freeze it, but the texture might change a little. Cream-based chowders can separate after freezing. To help fix this, stir in a bit of milk or cream while reheating and mix well. For best results, freeze in small portions and use within 4 to 6 months.
Is this recipe gluten-free?
This recipe is not gluten-free, but it can be made gluten-free. Just replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Also, check all packaged ingredients like clams and seasonings to make sure they do not have hidden gluten.
Can I make it dairy-free?
Yes, with some changes. Use plant-based milk like oat or almond milk instead of cream, and swap the butter with olive oil or a dairy-free butter alternative. The chowder will not be as rich, but it will still be creamy and flavorful with the right seasoning.
