Clam Chowder

One of my favorite Christmas Eve traditions is enjoying this wonderful clam chowder with family!

Bratten’s Clam Chowder
2 cups celery, finely diced
1 cup onion, finely diced
4 cups potato, finely diced
2 cans minced clams w/juice (6 ½ oz)
¾ cup butter
¾ cup flour
1 pt. Half and half
1 pt. Whole milk
1 ½ tsp. salt
few grains of pepper
2 Tbsp. Red Wine Vinegar

Drain juice from clams and pour over vegetables in small saucepan. Add enough water to cover and simmer over medium heat until tender. While vegetables cook, melt butter, add flour and blend; add milk and half and half and cook until smooth and thick. You must stir constantly with a wire whip.

Add undrained vegetables, clams and vinegar and heat through. Season to taste.

Do not let stand half warm on the stove. Serve hot and refrigerate the rest immediately.