Bratten's Clam Chowder

Bratten's Clam Chowder

3 stalks celery, sliced (chop up the leaves too)

1 medium onion, diced

1/2 lb. mini carrots, sliced

3 medium russet potatoes, diced

4 (6oz) cans minced and chopped clams, with juice

3/4 cup salted butter

3/4 cup flour

1 quart Half and Half

Tabasco, to taste

Salt and Pepper, to taste

Combine vegetables (use the celery leaves too, they add great flavor) in a stock pot. Add juice drained from the clams (reserve clams for the end) and enough water to barely cover the vegetables. Bring to a boil. Boil for 5 minutes, then cover and turn off the burner and let it sit for 5 minutes. While you are waiting for the vegetables to come up to the boil (before you turn off the burner) combine butter and flour in a separate pan. Whisk until smooth. Add half and half and stir until thick. Add this mixture to the cooked vegetables. (after they have boiled for 5 minutes and sat for 5 minutes) Stir until desired consistancy. Remove from heat then add clams, tabasco and salt and pepper.