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Categories:Viewed: 66 - Published at: 10 months ago
Ingredients
- 1 cup onion, finely chopped
- 1 cup celery, finely diced
- 2 cups very finely diced potatoes (peeled)
- 2 (6 1/2 ounce) cans minced clams, and juice
- 2 tablespoons red wine vinegar
- 3/4 cup butter (not margarine)
- 3/4 cup flour
- 1 quart half-and-half (cream)
- 1 1/2 teaspoons salt
- pepper
Method
- Put the prepared vegetables in a saucepan.
- Drain juice from clams and pour over the vegetables.
- Add enough water to BARELY cover.
- Simmer, covered over medium heat till barely tender.
- (DO NOT overcook!).
- In the meantime, melt butter in another medium saucepan.
- Add flour.
- Blend and cook, stirring constantly; add the cream.
- Cook and stir with wire whip, until smooth and thick.
- It is important that you stir constantly while cooking.
- Add undrained vegetables, clams and vinegar.
- Heat through, but do not boil again.
