Bratten’s Clam Chowder

2 c. potatoes, diced

1 c. celery, diced

1 c. onion, diced

Diced carrots, if desired

1 c. butter or margarine

1 c. flour

1 qt. half and half

1 t. sugar

¼  t. pepper

1 t. salt

2 cans minced clams and juice

Place potatoes, celery, onion, and carrots in sauce pan and cover with water.  Simmer until well done.  Melt butter in another larger pan.  Add flour.  Mix well.  Add half & half.  When mixture is smooth and thick, add sugar, pepper, salt, clams & juice.  Then add all of the vegetables and the water and simmer.

Recipe by Madison Saddler