"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bratton's Clam Chowder Recipe

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This recipe for Bratton's Clam Chowder, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shaunna Spain
Added: Tuesday, October 24, 2006


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

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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