Saltwater Seafood
Bratten's Clam Chowder

Courtesy of Tammy Crystal, Gone Fishin Lodge

Bratten’s was a famous restaurant in Salt Lake City, Utah, which is also the hometown of Ralph & Tammy Crystal from the Gone Fishin’ Lodge in Soldotna, Alaska. During the annual Cajun Invasion, Tammy enjoys sharing this popular Utah dish for the Louisiana guests who aren’t normally accustomed to eating clam chowder


2 (6 oz.) cans clams
1 c. celery (chopped)
1/2 c. butter
1 qt. half and half
1/2 tsp. sugar
1 c. chopped onions
2 c. finely chopped potatoes
1/2 c. flour
1/2 tsp. salt
Pepper to taste


Drain juice from clams and pour over vegetables in saucepan; add enough water to barely cover and simmer about 10-15 minutes. Melt butter, add flour and blend or cook a minute or two. Add half and half and cook. Stir until smooth and thick. Use wire whip to blend. Combine the two pots and heat. Season to taste. Serve with bread or oyster crackers