1 c. celery, diced
1 c. onion, diced
2 c. potatoes, cubed
2 cans (6 1/2 oz.) minced clams with juice
Water to cover ingredients
3/4 c. butter
3/4 c. flour
1 qt. half & half milk
1 1/2 tsp. salt
Dash pepper
1 tsp. wine vinegar
1/2 tsp. sugar

In pan, mix celery, onion and potatoes with 2 cans of minced clams, including juice. Barely cover with water. Simmer about 20 minutes until tender. In another pan, melt butter. Stir in flour and cook about 2 minutes. Stir in half and half. Cook until smooth. Add salt, pepper, vinegar and sugar. Mix. Add clam and vegetable mixture. Stir with a wire whip. Refrigerate several hours. Heat slowly and serve.