BRATTEN’S CLAM CHOWDER

2 cans minced clams (6 ½ oz. size)
1 onion, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
3/4 c. milk
¾ c. flour
1 pint half & half cream
1 pint milk (or 1 pt. half & half)
1 ½ t. salt
pepper to taste
2 T. red wine vinegar (optional)
½ t. sugar

Drain juice off clams & pour clams over vegetables. Add enough water to cover. Simmer over med. heat until barely tender (abt. 15 min.) Meantime, melt butter & add flour using a wire whip, blending until smooth. Slowly add cream & milk. Cook & stir until smooth. Add undrained vegetables & drained clams. Heat through. Season with salt, pepper, sugar, & red wine vinegar to taste.

Yield: 8 servings

Teresa Moore

Jennifer Allen