1 c. celery, finely diced
2 c. potatoes, diced
2 (6 1/2 oz.) cans minced clams
1 to 1 1/2 lb. halibut, diced
3/4 c. butter
White pepper to taste
3/4 c. flour
1 qt. half and half
1 c. Cheez Whiz
1 1/2 tsp. salt
2 tbsp. red wine vinegar
2 tbsp. chicken soup base

Drain the juice from the cans of clams and pour the liquid over vegetables, adding water to barely cover. Add chicken soup base. Simmer over medium heat until vegetables are barely tender. Add halibut to vegetables and juices; simmer 5 minutes.

Melt butter in a heavy saucepan. Add flour, making a roux, and blend until smooth. Stir constantly while slowly adding half and half and Cheez Whiz. Cook and stir with a wire whip until thick and smooth. Add the clams and combine with fish and vegetable mixture. Heat through. Add salt, pepper and wine vinegar.

Halibut can be substituted with stripe bass or any other mild white fish.