Boston Clam Chowder

1 c. onions, diced
1 c. celery, sliced
2 c. raw potatoes, cubed
3/4 c. butter
3/4 c. flour
1 qt. milk
1 1/2 tsp. salt
2 c. chopped clams
2 T. red wine vinegar

Put all vegetables in medium pan. Cover with clam juice. Add water to top of vegetables. Cook until tender. In large pan, melt butter. Add flour slowly, then add milk. Cook until thick. Add vegetables and clams. Heat through. Add pepper to taste. Add red wine vinegar just before serving.

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