Clam Chowder (Bratten’s)

2 cans minced or chopped clams
1 C chopped onion
1 C celery
2 C diced potatoes
White sauce (recipe follows)

Put vegetables in large pan and pour juice from clams and enough water to cover the vegetables. Bring to a boil and cook for 20 minutes or until the vegetables are soft. Meanwhile, make white sauce in a separate pan. Add the white sauce to the vegetables and heat through. Do not boil and serve hot with bread or crackers.

White Sauce for Chowder
¾ C butter
¾ C flour
1 quart Half-n-Half
2 tsp. salt
2 tsp sugar
Melt butter and add flour, salt and sugar. Slowly stir in half-n-half and bring to a boil and cook until thick.