Bratten’s Clam Chowder

This is one of my favorites. I got this in Boston when Dad was in school.

Serves 6

1 cup onions, finely chopped

1c.  chopped celery

2 cups potatoes, cut up small

¾ cup butter or margarine

¾ cup flour

2 cans minced clams, reserve the juice

1 quart half-n-half

1 ½ tsp. salt

pepper

2 Tbls. Red wine vinegar

Drain juice from clams and pour it over the vegetables in a saucepan; add enough water to barely cover. Simmer, covered, over medium heat until tender. In a medium saucepan melt the butter. Add flour and blend; cook, stirring constantly; add cream (or milk), continuing to stir and cook until smooth and thick. Add undrained vegetables, clams and vinegar and heat through. Add salt and pepper to taste.