Clam Chowder

Ingredients:

• 3 (6.5 ounce) cans minced clams
• 2 medium diced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tbsp red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 tsp ground black pepper 

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. 

Serve warm with some whole grain croutons on top.