Grandma Brinkerhoff shared this recipe for clam chowder with us. It is from Karen Noel. And, is one of her family's favorites.
Bratten's Clam Chowder
1 cup finely chopped onion
1 cup finely chopped celery
2 cups finely diced potatoes
2 cans (6 1/2 oz.) minced clams and juice
3/4 cup flour
3/4 cup butter
1 quart Half and Half
2 teaspoons salt
1 teaspoon sugar
1 1/2 teaspoons white pepper
(Buy extra clam juice)
Drain clean juice and pour juice over vegetables in a sauce pan. Add enough water to barely cover (use extra clam juice, as desired.) Simmer over medium heat until barely tender. In another saucepan, melt butter, add flour and blend, stirring constantly.
Add Half and Half. Cook and stir with wire whip until smooth and thick. (Important.) Add undrained vegetables and clams. Heat through and season with salt and pepper. Stir constantly because chowder tends to stick on the bottom.
Chill uneated portion.
Reheat on low in microwave or on the stove. Add extra clam juice, as necessary.
Serves 8-10.
