Clam Chowder

From Six Sisters Stuff

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cupdiced celery
2 cups red potatoes cubed
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Bacon to garnish

Directions:

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and keep stirring until it is thick and smooth. Stir in veggies and clam juice. Heat through, but do not boil.

Stir in clams just before serving. When clams are heated through, stir in vinegar, and season with salt and pepper.

Serves about 8