• 1 cup onions, diced
• 1 cup celery, diced
• 2-1/2 cups potatoes, chopped
• 2 (6-1/2 oz) canned clams–OR- 1 pound minced clams and juice
• 3/4 cup butter
• 3/4 cup flour
• 1 quart Half & Half –OR- 3 cups milk with 1 cup cream
• 1-1/2 tsp salt
• Fresh ground pepper
• 2 Tbs red wine vinegar
• For serving: crusty bread

Drain juice from clams and pour over vegetables in a very small saucepan, add enough water to barely cover and simmer, covered, over medium heat till barely tender.

To make a roux, melt butter in a stockpot. While cooking and stirring constantly, add flour and mix together with a whisk. Add cream, stir until smooth and thick—IMPORTANT!

Add clams, vegetables, and vinegar, heat through.

Bratten’s was a fish & chips place on 2100 S. and ~800 E. in Salt Lake City, Utah. Mimi & Papa went often (ish) when they lived there.