Bratten’S Clam Chowder

Name: Bratten’S Clam Chowder
Ingredients: 2 cans Clams, Reserve Juice; 1 cup Finely Chopped Onion; 1 cup Finely Diced Celery; 2 cups Diced Potatoes; 3/4 cups Butter; 3/4 cups Flour; 4 cups Milk; 1-1/2 teaspoon Salt; 1/8 teaspoons Pepper; 1/2 teaspoons Sugar

10 ingredients

2 steps

Ingredients

2 cans Clams, Reserve Juice
1 cup Finely Chopped Onion
1 cup Finely Diced Celery
2 cups Diced Potatoes
3/4 cups Butter
3/4 cups Flour
4 cups Milk
1-1/2 teaspoon Salt
1/8 teaspoons Pepper
1/2 teaspoons Sugar

Directions

1

Chop onion and celery. Peel and chop potatoes. Place all vegetables in a pan. Drain juice from clams and set aside. Pour clams over vegetables and add enough water to barely cover the vegetables. Bring to a boil, then simmer, covered, until potatoes are tender (about 20 minutes).
2

Meanwhile, melt butter over low heat in a separate large pan. Add flour, blend, and cook 2 to 3 minutes. Add milk and cook over medium-high heat until smooth and creamy. Add cooked vegetables (including liquid) and clam juice. Heat thoroughly; season with salt, pepper, and sugar.