Cooking Wright

Bratten's Clam Chowder


1 cup onions, finely chopped
1 cup celery, finely diced
2 cups potatoes, finely diced
2 - 6 1⁄2 oz. cans minced clams and juice
3⁄4 cup butter
3⁄4 cup flour
1 quart half-and-half
1 1⁄2 teaspoon salt
white pepper
2 tablespoons wine vinegar


Drain juice from clams and pour over vegetables in small saucepan. Add enough water to barely cover and simmer, covered, until barely tender. Meanwhile, melt butter, add flour and blend. Cook, stirring constantly, add cream and cook and stir with wire whip until smooth and thick. Add undrained vegetables, clams and vinegar. Heat through. Season to taste.

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