Original recipe -Bratten's Clam Chowder-
1 cup finely chopped onions
1 cup finely chopped celery (usually I just add 1 stalk)
2 cups finely chopped, peeled potatoes
2 cans or 1lb minced clams
3/4 cup butter
3/4 cup flour
1 qt half & half
Salt and pepper to taste
2 T red wine vinegar
In a large soup pot place all chopped veggies. Drain clam juice over then add water to just cover veggies. Bring to a boil to cook until tender.
Meanwhile in a 2 qt saucepan melt butter, add flour and slowly whisk in half & half. Stir constantly until thick. Season with salt and pepper.
After veggies are cooked stir in butter/flour mixture. Add clams and vinegar. Heat through.
OPTIONS:
I am NOT a clam girl!! So instead of ham a lot of times I just omit them and add chopped ham instead.
I like to add chopped carrots with the potatoes. I use half a bag of mini carrots or 4 Tbs of dehydrated carrots.
I also add half a bag of frozen peas to the cooked veggies, before I add the roux.
I use whatever kind of milk I have in the fridge.
The Ottley Version- Cheese Soup-
To the roux add 4-8 oz of Velveeta cheese, until melted thoroughly.
