Christina's Clam Chowder

from Aubrey Bowman Bardsley

1 c onion, chopped
1 ½ c celery, diced
2 ½ c potatoes, diced
6 oz clams, minced
¾ c flour
¾ c butter, melted
1 quart milk
1 ½ t salt
2 T red wine vinegar

Put vegetables in saucepan. Drain juice from clams into vegetables, saving clams for later. Add enough water to barely cover vegetables. Cover & cook until tender. In separate saucepan, make a roux of butter & flour. Add milk, stirring constantly until thick. Add salt, vinegar, and clams to sauce. Pour sauce over vegetables & simmer (do not boil).

Makes 8 servings.