(Serve with warm rolls or Oyster Crackers)
| 2 Cans Minced Clams | ¾ Cup Flour |
| 1 Cup Onion, minced | 1 Qt Half & Half |
| 1 Cup Celery, diced | 2 Tbsp Red Wine Vinegar |
| 2 Cups Potatoes, cubed | 1 ½ tsp Salt |
| 1 Cup Carrots, diced | Ground Pepper to taste |
| ¾ Cup Butter | *Milk to thin if necessary |
In a stock pot (I use a dutch oven) add onion, celery, potatoes, and carrots. Add just enough water to cover, plus the juice from the canned clams. Cook on medium heat until vegetables are tender (about 20 minutes).
In a separate pan melt butter and add flour, creating a roux. Cook for 2 minutes, stirring constantly. Add Half & Half, stirring until thick and smooth. Pour milk mixture into vegetables and heath through, but do not boil. Add vinegar, salt, pepper, and clams when ready to serve. If necessary thin with milk.
