Clam Chowder

Clam Chowder

3 cans             minced clams
1 c.                 minced onions
1 c.                 celery (diced)
2c.                  potatoes (cubed)
1 c.                 carrots (diced)
¾ c.                margarine or butter
¾ c.                flour
4 c.                 half & half cream
1-2 Tblsp.      red wine vinegar 
11/2 tsp.        salt
                        Pepper (ground)to taste

Put onions, celery and potatoes into a large pot and cover with water.  Add the juice from the clams into the pot and cook until the vegetables are tender.  In a different pan, melt the butter and whisk in flour. Whisk in cream and stir constantly until thickened. Stir into vegetables and heat through but don’t boil.  Stir in clams just before serving along with the vinegar and salt and pepper.