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Brattens Clam Chowder Recipe

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This recipe for Brattens Clam Chowder, by , is from Ekker Family 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!

Contributor:  
Contributor:  
Matt Ekker

Category:
Category:

Ingredients:  
Ingredients:  
1 cup onion, finely chopped
1 cup celery, finely diced
2 cups potatoes,finely diced and peeled
2 (6 1/2 ounce) cans minced clams, and juice
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half
1 1/2 teaspoons salt
pepper

Directions:
Directions:
1. Put the prepared vegetables in a saucepan.
2. Drain juice from the clams and pour over the vegetables.
3. Add enough water to barely cover.
4. Simmer, covered over medium heat for about 15 minutes or until just tender (do not overcook)
5. In a separate pan, melt butter, sprinkle in flour, whisking until the mixture is smooth.
6. Stirring constantly slowly add half and half to the roux. Cook and stir with a wire whisk until mixture is thick and smooth.
Stir in vegetables, juice and clams. Heat through. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
I think this is the same recipe that mom, Aunt Jack, Aunt Emma, etc. have used. You can also brown and dice bacon and add bacon bits to the soup for more flavor.

 

 

 

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