Recipe My Best Clam Chowder (Soup)

Required Ingredients:

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Preparing/Cooking:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots.
• Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat.
• Whisk in flour until smooth.
• Whisk in cream and stir constantly until thick and smooth.
• Stir in vegetables and clam juice.
• Heat through, but do not boil.
• Stir in clams just before serving.
• If they cook too much they get tough.
• When clams are heated through, stir in vinegar, and season with salt and pepper.

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