Clam Chowder

 Bratten's Clam Chowder (From Lion House):

6 1/2 oz. can minced clams
2 c. Potatoes, finely diced
1 c. Finely diced celery
1 onion, diced fine
1 c. Carrots, thinly sliced
3/4-1 c. Flour
3/4 c. Butter or other
1 1/2 t. Salt
1 quart Half&Half cream (or 1 pint milk, 1 pint heavy cream)
1/2 t. Sugar

Drain juice from clams into heavy kettle containing vegetables, add 
enough water to barely cover & simmer until tender. Meanwhile, melt 
butter, add flour, (make a roué) add cream- cook stirring until smooth 
& thick. Add to undrained vegetables. Add clams, season to taste, heat 
through but do not boil again.  Serves 8-10.

Carrie's notes:

-Add another half a can of clams and Dave adds the rest into his bowl.

-Double the carrots (or more)

-Fine with less butter

-For crockpot, cook veggies in clam juice. Add roue and cream 30 min before eating.