Clam Chowder

When we had Christmas Day dinner at the relatives, our tradition was to have Clam Chowder on Christmas Eve. Once we moved away, we had our "nice, sit-down, holiday" dinner at home on Christmas Eve, but I still try to make this sometime around Christmas.

Bratten’s Boston Clam Chowder 

1 cup chopped onion 

1 cup chopped celery 

2 cups chopped potatoes 

2 cans (6 ounce) clams with juice 

salt and pepper to taste

¾ cup flour 

¾ cup butter 

1 quart half-and-half 

Simmer onion, celery and potatoes in juice of clams and enough water to cover vegetables. Cook until tender, about 25 minutes. Make a white sauce by melting the butter, stirring in the flour, and whisking in the cream. Cook until thick, then add to the vegetable mixture with the clams. Serves 6-8.