Ingredients
Original
recipe makes 8 servings
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
3/4 cup all-purpose flour
2 cups
cubed potatoes
1 cup diced carrots
3/4 cup butter
1 quart half-and-half cream
2 tablespoons red wine vinegar
2 teaspoons salt
ground black pepper
to taste
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, heavy saucepan, melt the butter over medium heat. Whisk in flour
until smooth. Whisk in cream and stir constantly until thick and smooth. Stir
in vegetables and clam juice. Heat through, but do not boil.
Stir in
clams just before serving. If they cook too much they get tough. When clams are
heated through, stir in vinegar, and season with salt and pepper.