Clam Chowder

1 cup onions, finely chopped
1 cup finely diced celery
2 cups diced potatoes
2 cans minced clams, undrained
2 Tbsp. red wine vinegar
2 chicken bouillon cubes
¾ cup butter
¾ cup flour
1 quart half and half
1 ½ tsp. salt
¼ tsp. pepper

Combine vegetables in a small pot. Pour claim juice over vegetables and add just enough water to barely cover. Add bouillon cubes; cover and simmer over medium heat until barely tender.

In a large pot, melt butter and add flour to make a roux. While constantly stirring with wire whisk, add cream and cook until smooth and thick.

Add undrained vegetables, clams and vinegar. Heat through and add salt and pepper.

Makes 8 servings.