1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
2-3 cans clams
3/4 c. butter
3/4 c. flour
1 qt. half and half
1/2 tsp. salt
2 tbsp. wine vinegar
Pepper to taste

Drain juice from clams. Put juice in pot with vegetables. Add water until barely covers vegetables; simmer on medium heat until barely tender.

In separate pan, melt butter. Add flour, stirring constantly, until smooth. Add half and half; stir with wire whip until thick and smooth.

Put all together. Add salt, pepper and vinegar after heated through.