Clam Chowder

Brattens Restaurant in SLC

1 C onions

1 C celery

2 C potatoes

2 Cans chopped clams

3/4 C butter

3/4 C Flour

1 qt 1/2 & !/2

1.5 tsp salt

Finely die veg, drain clam juice over the vegetables, add water to just cover. Cook till tender and add clams and salt. Make the rue and add to the vegtable. Add clams and heat through. Serve with French Bread and a green salad.