INGREDIENTS
1 1/4 lbs. fresh clams, drained, reserve juice
1 cup minced onions
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup flour
1 quart half and half
2 TBSP. red wine vinegar
1 1/2 tsp. salt
Pepper to taste
DIRECTIONS
Mince clams and place in a large skillet over the onions, celery, potatoes and carrots.
Add water to cover; cook over medium heat until tender.
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 reserved 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.
Serves 4.
