This special clam chowder, inspired by a beloved Salt Lake City restaurant, Bratten’s Seafood Grotto, is creamy, flavorful, and comes together in minutes. Unlike traditional New England chowder that simmers for hours, this quick version balances tender clams, hearty potatoes, and aromatic thyme with a surprising splash of red wine (or malt) vinegar—the “secret ingredient” that brightens every spoonful. Cozy and comforting, it’s the kind of recipe that turns into a family tradition.
INGREDIENTS:
2 cans (6.5 oz each) minced clams and juice
1 cup finely chopped onions
1 cup diced celery
2 cups finely diced potatoes
1/2 teaspoon thyme leaves
3/4 cup butter
3/4 cup flour
1 quart half and half
1 1/2 teaspoons salt
Pepper, to taste
2 tablespoons red wine or malt vinegar
METHOD:
Drain clams, reserving juice.
In a large saucepan, combine onion, celery, potatoes, and thyme. Add reserved clam juice and enough water to just cover vegetables.
Bring to a boil, then reduce heat. Cover and simmer 6–7 minutes, or until vegetables are barely tender. (Do not drain.)
Meanwhile, in a separate large saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute.
Gradually whisk in half-and-half, cooking and whisking until smooth and thickened. Season with salt and pepper.
Add the vegetables with their cooking liquid, clams, and vinegar to the cream base. Stir to combine and heat through gently (do not boil).
Taste and adjust seasoning with more salt, pepper, or thyme as desired. Serve hot.
