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Bratten's Clam Chowder

2 6.5 oz. cans clams, drained & juice reserved
1c. each chopped onion & celery
2 c. peeled, diced potato
3/4 c. flour
1 quart half&half
1 1/2 tsp. salt
3/4 c. butter
3 Tbsp. red wine vinegar

Pour juice from clams over veggies. Add just enough water to cover & simmer til barely tender. Melt butter. Add flour & blend to make a roux (don't brown, however, and don't substitute margerine). Add half&halfto roux and stir with wire whip til smooth. Add undrained veggies, clams & vinegar. Heat through. Season with salt & pepper.

This clam chowder is absolutely the best I've ever eaten! It would really lose a lot of the goodness without the half & half and butter, so I don't make it often - mainly for special occasions.


MsgID: 0025704
Shared by: Joyce-MT
In reply to: ISO: New England Clam Chowder
Board: Cooking Club at Recipelink.com
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