Brattens famous clam chowder

8 servings

Ingredients

QuantityIngredient
1cupOnions; finely Chopped
1cupCelery; Finely Chopped
2cupsPotatoes; finely diced
13ouncesClams; & Juice (2 cans)
¾cupButter
¾cupFlour
1quartMilk
teaspoonSalt
½teaspoonPepper
2tablespoonsRed wine Vinegar

Directions

Drain Juice from clams and pour over onions, celery, and potatoes.

Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings- [My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.]

Comes from a restraunt that used to be located here in the valley. We would go there on special occasions.

Submitted by: Terrie Peterson