3-4 tbsp. salt pork, diced
1/2 cup finely chopped onions
1 cup finely chopped celery
2 cups diced potatoes
3 6 1/2 oz. cans minced clams
3/4 cup butter
1 qt. half-and-half
1 1/2 tsp. salt
white pepper
2 tbsp. red wine vinegar

Render salt pork. Remove crisp pieces. Add onions and celery. Cook until translucent. Add potatoes, juice from the clams and enough water to barely cover the vegetables. Cover and simmer until tender.

Add the clams.

Melt butter, add flour and cook 2-3 minutes. Add cream, stir with a wire wisk, cooking until smooth and thick. Add undrained vegetables. Heat through. Add salt and pepper to taste. Stir in red wine vinegar.

Serve with oyster crackers.

A little pat of butter garnish adds a little buttery goodness when served.

Yield: 4 servings.