Clam Chowder

1 Cup minced onion

1 Cup diced celery

2 Cups cubed potatoes

1 Cup diced carrots

4 6.5 ounce cans minced clams

1 bottle clam juice
3/4 Cup butter

3/4 Cup Flour

4 Cups half and half

1 1/2 tsp. salt

2 Tbsp red wine vinegar

Ground black pepper

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, stirring constantly. Pour in cream. Cook and stir with wire whip until thick and smooth. Stir in vegetables and clam juice. Heat through.

Add clams just before serving. If they cook too much they get tough. When clams are heated through, stir in salt, pepper and vinegar, and serve.