1 bottle clam juice
2 cans minced clams or baby clams
1 med. onion, chopped
1 pt. milk
1/2 c. flour
2 stalks celery, chopped
2 or 3 potatoes, cubed
1 pt. half & half
1 cube butter
2 tbsp. red wine vinegar

Put onion, celery and potatoes into a large pot. Cover with clam juice and enough water to barely cover the vegetables. Simmer until just about tender. (Strain clams and set aside.) Put clam juice in the pot with the vegetables.

In a 4 quart saucepan, melt cube of butter. Add flour and stir until smooth. Add milk and cream a little at a time, stirring constantly until mixture thickens. Add clams to the vegetables; then the thickened milk and cream. Simmer until clams are hot. Do not overcook or clams will be touch. Add vinegar and salt and pepper to taste. Serves 4.