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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Bratton's Clam Chowder Recipe

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This recipe for Bratton's Clam Chowder is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. finely chopped onions
1 c. finely chopped celery
2 c. very finely diced potatoes
2 cans (6 1/2oz. each) or 1 lb. minced clams and juice
Few grains of pepper
3/4 c. butter
3/4 c. flour
1 qt. half 'n half cream
1 1/2 tsp. salt
2 T. red wine vinegar
Directions:
Directions:
Drain juice from clams and pour over vegetables in very small saucepan. Add enough water to barely cover and simmer, covered, over medium heat until barely tender. In meantime, melt butter, add flour and blend. Cook, stirring constantly. Add cream and cook, stirring with wire whip until smooth and thick (This is Important!!) Add undrained vegetables, clams and vinegar, and heat through. Season with salt and pepper.
Serves 8.

 

 

 

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