Bratten’s Clam Chowder

  • 1 c. onion, finely chopped
  • 1 c. celery
  • 3 c. diced potatoes
  • 2 cans clams
  • 3/4 c. butter
  • 3/4 c. flour
  • 1 quart half and half
  • 1 1/2 t. salt
  • pepper
  • 2 T. red wine vinegar

Drain clam juice into a saucepan. Add veggies and just enough water to cover. Simmer until tender. Melt butter in a large pot, add flour and blend. Add half and half – cook and stir with wire wisk until smooth and thick. Add undrained veggies, clams and vinegar. Season with salt and pepper. Yield: 8 servings.


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