1 cup finely chopped celery
1 carrot, grated
2 cups diced potatoes
2 cans minced clams
3/4 cup butter
3/4 cup flour
1 quart Half & Half
1 1/2 tsp. salt
2 Tbsp. red wine vinegar
Combine vegetables in a large pot. Discard juice from clams and pour the clams over chopped vegetables. Add just enough water to cover, then cook over medium heat until tender. Meanwhile, melt butter in a very large pan. Add flour and blend with a wire whisk. Slowly add cream, whipping until smooth and thick. Add the entire pot of tender veggies and soup mixture to the cream mixture. Mix in salt and vinegar.
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