Brattons Clam Chowder by Pete and Colleen

1 cup chopped onion

2 C diced carrots

4 C diced potatoes

1 C chopped celery

2 cans minced clams

Drain the clam juice in a pan with the vegetables. Cover vegetables with water and cook 20 minutes.

In another pan:

melt ½ c butter add ½ C flour blend and cook for 2 minutes. Add 1 can condensed milk with enough regular milk to make a quart and add to flour and cook to smooth stirring often. Add undrained vegetables, and clams.

Season with:

1 ½ tsp salt

½ tsp pepper

½ tsp sugar

2 Tbs red wine vinegar (essential)

Heat but don’t boil.