Bratten's Clam Chowder

I am far too young to know what Bratten's really was. All I know is that it was a fabulous restaurant in Salt Lake I grew up eating it's famous clam chowder. I've never had one better. One time when I was little, I thought I was helping my mom cook the clam chowder. I drained the clams in the sink for her after she had opened the cans. As it turns out, you need the clams and the clam juice for this recipe. I guess I didn't get the hint because a month later my mom was making clam chowder, and sure enough, I "helped" her by draining the clams again. Now I will always remember NOT to drain the clams into the sink.

Ingredients
2 cans clams

1 C onions chopped

1 C potatoes

1 C celery

3/4 C flour

3/4 C butter

1 QT half and half

1 1/2 tsp salt

white pepper

1/2 tsp sugar

Instructions

Drain clams. Place vegies in medium pan. Add clam juice and water to cover. Simmer covered over medium heat until potatoes are tender - almsot 20 minutes. In the meantime, melt butter, add flour and blend. Cook 1 min or 2.  Add add half and half. Cook and stir until smooth using a whisk. Add undrained veggies, clams, salt, pepper and sugar.  I like to use fat free half and half because you can cut some of the calories witout loosing out on any of the flavor.