Recipe - Brattens Famous Clam Chowder

1 cup Onions; finely Chopped
1 cup Celery; Finely Chopped
2 cup Potatoes; finely minced
13 ounce Clams; & Juice (2 cans)
Three fourths cup Butter
Three fourths cup Flour
1 qt Milk
1 One half teaspoon Salt
One half teaspoon Pepper
2 tablespoon Red wine Vinegar

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 46 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini