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December 2018

Potato Recipes

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Brattens Famous Clam Chowder Recipe

Brattens Famous Clam Chowder recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Brattens Famous Clam Chowder recipe  PDF


1 c Onions finely Chopped
1 c Celery Finely Chopped
2 c Potatoes finely diced
13 oz Clams and amp Juice (2 cans)
3/4 c Butter
3/4 c Flour
1 qt Milk
1 1/2 ts Salt
1/2 ts Pepper
2 tb Red wine Vinegar
Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth and amp thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mi ture and heat through until thick. Serve hot. Makes about 8 servings My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4 6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further. Comes from a restraunt that used to be located here in the valley. We would go there on special occasions. Submitted by: Terrie Peterson

Brattens Famous Clam Chowder recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
743 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Brattens Famous Clam Chowder recipe  PDF   Potato recipes RSS   New

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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