Cuisine quest: Shrimp chowder, as Donna made it

Published March 9, 2010 3:59 pm
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Russ Fairless from Sandy was so thrilled with our recipe for Bratten's fried scallops he requested another of Bratten's long ago favorites - their Coney Island shrimp chowder. Fairless recalls it containing potatoes, onions, carrots, celery and, of course, shrimp.

Well, Mr. Fairless, you're a lucky fellow. Today, with the help of Bratten's Boston clam chowder recipe, thanks to Eleanor Kondo Ream and a forum thread in 2009 on City-data.com between "Sayulita," "Zionide" and "Katzpur." The latter got the recipe from "a friend who got it directly from a woman named 'Donna' who used to make it at Bratten's," we're publishing one darn close Coney Island shrimp chowder.

Requests: Desi Nielsen would like a recipe for the chocolate hazelnut torte from Costco that the bakery no longer produces.

Missy Boris would like the recipe for the mandarin orange muffins with orange glaze from Paradise Bakery & Caf.

Jason Corless would like a recipe for orange poppy seed cake similar to what was served at Park City's The Yarrow in the late '90s. It had a black poppy seed crust with a soft orange inside.

Laura Powell is searching for a great chocolate or peanut butter fudge recipe that's similar in consistency to that served at the Emporium at Thanksgiving Point.

September Fisher is looking for a pasta salad recipe from the now-closed Francesco's in West Valley City. Laura Bradley would like a recipe for almond mole from Red Iguana.

Coney Island shrimp chowder

1 cup chopped yellow onion

1 cup chopped celery

1/2 cup diced carrots

2 cups peeled and diced russet potatoes

1/4 cup clam juice plus 21/2 cups, divided

2 ounces salt pork, finely diced

2 cloves garlic, minced

1/4 cup (1/2 stick) unsalted butter

1/4 cup flour

1 (28-ounce) can diced tomatoes

1 1/2 cups cooked bay shrimp

Freshly ground white pepper

Kosher salt

In a pot over medium-high heat, combine the onion, celery, carrots, potatoes and 1/4 cup clam juice. Add water to just cover the vegetables. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are tender, about 15 minutes.

Meanwhile, in a large pot over medium heat, cook the salt pork, stirring frequently, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Melt the butter and add the flour, stirring constantly, until the flour is fragrant and lightly brown, 3-5 minutes. Add the tomatoes and remaining 21/2 cups clam juice and stir. Add the cooked onion-potato mixture and cook, allowing the flavors to meld and stirring occasionally, 15-20 minutes. Add the bay shrimp, pepper and salt to taste. Serve with oyster water crackers.

Servings 6-8

Source Adapted from Bratten's and "Donna"

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