1 c. diced onions
1 c. diced celery
2 c. diced potatoes
2 cans (16 1/2 oz.) minced clams
3/4 c. butter
1 qt. half and half
1 1/2 tsp. salt
2 tbsp. red wine vinegar

Drain juice from clams and pour over vegetables n small saucepan. Add enough water to barely cover. Simmer covered over medium heat until barely tender.

Meanwhile, melt butter, add flour and blend. Cook stirring constantly. Add half and half and stir with wire whisk until smooth and thick. Add undrained vegetables, clams and vinegar. Heat through. Season with salt and pepper to taste.