Bratten's Clam Chowder

If you have lived in or around Salt Lake City in the 70's and 80's you will remember Bratten's Seafood Grotto. It was a Utah hot spot. They had the best clam chowder and the copycat recipe is still around long after the restaurant has closed it doors. According to several websites this is the real deal recipe and not a copycat. I really don't know about that, all I know is it's really good and easy to make. If you live in an area of the country where the snow flies you will be wanting to make this recipe around mid January.

1 cup chopped onions
1 cup diced celery
3 cups diced potatoes
4 - 6.5 oz. cans minced clams (I used Snow's) and the juice.
3/4 cup butter
3/4 cup flour
1 1/2 teaspoons salt
1 dash pepper
1 quart half-and-half (can use low fat or fat free and it works well but I didn't)

1. Chop onions, potatoes and celery and put in small sauce pan.

2. Drain juice from clams and pour over vegetables in small sauce pan; simmer over medium heat until barely tender.

3. While the vegetables are cooking, melt butter in large pot, add flour, salt, pepper and blend, stirring constantly.

4. Add half & half and cook and stir with wire whisk constantly until smooth and thick.

5. Add UNDRAINED vegetables, clams and heat through.

6. Season more to taste.