CLAM CHOWDER

1 CUP CHOPPED ONION
1 CUP CHOPPED CELERY
2 CUPS POTATOES (I LIKE MORE)
2 CANS MINCED CLAMS AND JUICE
DRAIN JUICE FROM CLAMS AND POUR OVER VEGETABLES IN A SAUCE PAN ADD ENOUGH WATER TO COVER COMPLETELY. SIMMER OVER MEDIUM HEAT TILL TENDER.
3/4 CUP BUTTER
3/4 CUP FLOUR
1 QUART OF HALF AND HALF
1 1/2 TSP SALT AND PEPPER TO TASTE
2 TBSP RED WINE VINEGAR
MAKE A RUE WITH THE FLOUR AND BUTTER AND THEN STIR INTO THE VEGETABLES AND SIMMER TILL THICKENED.