Bratten's Clam Chowder

BRATTEN’S CLAM CHOWDER

Laurie Fifield

2 c. diced potatoes	2 (6 ½-oz.) can clams
1 c. diced celery	1 qt. half and half
1 c. diced onion	1 tsp. sugar
½ c. margarine ½ c. flour	salt to taste

Combine potatoes, celery and onion in large saucepan. Add liquid from clams and enough water to just cover vegetables. Cook until vegetables are tender. Meanwhile make white sauce: Melt butter, add flour, stir. Add half and half, sugar and salt. Cook, stirring constantly, until mixture thickens. Add white sauce to tender vegetables and blend thoroughly. Add clams and heat through. Do not cook clams or they will get tough.

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Story Time: Making this for dinner this evening, my 2 1/2 year old was helping. The cans of drained clams were sitting on the counter and she decided to try one. She chewed for awhile and said, "I don't like clams." I wouldn't either, room temperature and straight out of the can! ;) But, she ate the finished chowder without complaint. It's delicious!

And one note- don't drain the vegetables when adding the white sauce.