Clam Chowder

3 cans (6.5 oz) minced clams 1 cup flour

1 cup chopped onion 1½ qts. Half & Half

1 cup diced celery 2 tbsp. red wine vinegar

4 cups diced potatoes 2 tsp. salt

2 cups diced carrots 1 tsp. black pepper to taste

1 cup butter

Drain juice from clams into a large skillet over potatoes, onions, celery and carrots. Add enough water to cover the vegetables. Cover with lid and cook over medium heat until tender.

Meanwhile in a large pan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half and half and stir until thick and smooth. Stir in vegetable mixture and heat until warm. Stir in clams just before serving (if they cook too long they will get tough). Stir in vinegar and season with salt and pepper. (I sometimes add extra milk if the soup gets too thick. You can also use heavy cream in place of the half and half if you like a more rich and creamy soup).

Submitted by Tanya