Bratten's Clam Chowder

From the First Bradley Red Cookbook.
Mom's Classic Clam Chowder Recipe

1 cup onion, finely chopped 1 cup celery, finely chopped 2 cups potatoes, finely diced 2 cans (6 1/2 0z. each) minced clams 3/4 cup margarine 3/4 cup flour 1 qt. half and half 1 1/2 teaspoon salt pepper Directions: Drain juice from clams and add water to cover vegetables. Simmer until barely tender. Melt butter, add flour and milk to make white sauce. Add undrained vegetables and clams and heat through.  Season to taste. Number Of Servings:8

Smoky Corn and Shrimp Chowder

Lisa Stephenson

Ingredients: 4 ears fresh sweet corn 4 slices bacon 1 medium white onion 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 tablespoons all-purpose flour 2 medium baking potatoes, peeled and chopped 5 cups milk 1 pound shrimp, peeled (deveined, if large) 4 cups baby arugula or other peppery greens, such as mache or chopped and stemmed mustard or turnip greens (we used spinach...) Directions: Cut corn kernels from cob, Scrape cobs with back of knife to release milk, set aside. Cook bacon in large pote, Remove from pan, drain and crumble Add Onion, corn, potato, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon.