Brattens Famous Clam Chowder



	Brattens Famous Clam Chowder seafood, soups/stews 1 cup onions; finely chopped 1 cup celery; finely chopped 2 cup potatoes; finely diced 13 oz clams; & juice (2 cans) 3/4 cup butter 3/4 cup flour 1 quart milk 1 1/2 teaspoon salt 1/2 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 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