Bratten'S Clam Chowder

1. 1

   Drain juice from clams and pour over vegetables; add enough water to barely cover and simmer, covered, until potatoes are tender, approximately 20 minutes.

2. 2

   Then melt butter; add flour and blend.

3. 3

   Cook 1 or 2 minutes; add half and half and cook, stirring, until smooth and thick.

4. 4

   Add undrained vegetables and clams; heat through.

5. 5

   Season with salt, pepper and sugar.

No additional tips available.