1 c. finely chopped onions
1 c. finely chopped celery
2 cups small cubed potatoes
2 cans minced clams with juice
¾ cup butter
¾ cup flour
1 quart of half– &–half, cream, or milk
1 ½ tsp. salt and some pepper
2 Tbls. Red wine vinegar

Drain juice from clams and pour over the first three ingredients—add enough water to barely cover vegetables. Cook over medium heat until tender.