Clam Chowder

1 C Chopped onions
1 C Diced celery
2 C Diced potatoes
2 cans (6 1/2 oz.) minced clams and juice

Drain juice from clams and pour over vegetables in a small saucepan; add enough water to cover and simmer over medium heat until barely tender.

Base of chowder
3/4 C butter
3/4 C flour
1 qt Half and Half
pepper to taste
1 1/2 tsp. salt
2 Tbls. red vine vinegar

Melt butter and add flour and blend, cook, stirring constantly. Add half and half and stir with a wire whip until smooth and thick. Add undrained vegetables, clams and vinegar.

Serves 8