Ingredients
1 cup finely chopped onions (about 5 oz, 1/2 medium onion)
1 cup diced celery (about 5 oz, 2-3 stalks)
2 cups diced potatoes (about 1 lb, 4-5 medium potatoes)
4 cans chopped (or minced) clams (6 1/2 oz can)
3/4 cup butter
3/4 cup flour
1 quart half and half
1 1/2 teaspoons salt
2 tablespoons red wine vinegar
1 teaspoons pepper to taste
Preparation
Drain juice from clams, pour over vegetables, add water to cover. Simmer until vegetables are tender.
Melt butter in heavy saucepan. Add flour, blend until smooth. Stir constantly while slowly adding cream. Cook and stir with wire whip until thick and smooth.
Add vegs, juice, clams. Heat through. Add salt, pepper and wine vinegar.
