Clam Chowder

1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 12. oz each) minced clams and juice
3/4 c. butter (no substitutions)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper to taste
2 Tbsp. (more or less) red wine vinegar

Drain juice from clams and pour it over the veggies in a small saucepan. Add enough water to barely cover, then simmer covered, over medium heat until barely tender. While cooking, melt butter; add flour and blend, cooking and stirring constantly. And half & half, cooking and stirring with a whisk until smooth and thick (this is important). Add undrained veggies, clams and vinegar and heat through. Season with salt and pepper. Makes 8 servings.

~Tammy Mackintosh