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Ingredients: 1/2 Ounce(s) (more or less to taste) red wine vinegar 1 Quart(s) (can also use half-n-half) heavy cream 160/409 Pound(s) flour 160/409 Pound(s) butter 1/4 Ounce(s) salt 2 (save the liquid) canned minced clams 1 finely diced yellow onion 326/625 Pound(s) finely diced celery 2 chopped or diced to desired size baking potato Directions: As long as the total amount adds up to 2 cups, you can use slightly more celery than onion. Can also use red or white onion, as desired. Put diced/chopped vegetables (celery, onion and potatoes) in a very small saucepan (scale accordingly if doubling the recipe). Drain liquid from clams and pour over vegetables. Add enough water to BARELY cover the vegetables and simmer covered over medium heat until tender (depending on size of potato chunks, 10 minutes or so). In large pot, melt butter. Blend in flour, while still cooking, with a wire whisk, stirring constantly. Once the mixture is homogenous, add cream (or half-n-half) and continue to mix over heat with wire whisk until thick and smooth. It is important to cook until thick because mixture will thin when vegetable/broth mix is added. Add undrained vegetables, clams and red wine vinegar. Heat mixture through and season with salt & pepper to taste. Comments: Fantastic stuff, this. Batch easily doubled.
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