Bratton's Chowder (Karen Burbidge)1 c. finely chopped onions, 1 c. finely diced celery, 2 c. very finely diced potatoes, 2 cans (6 ½ oz.) minced clams & juice, ¾ c. butter, ¾ c. flour, 1 qt. half & half, 1½ t. salt, pepper, 2 T. red wine vinegar
Drain clams & pour juice over vegetables in very small saucepan. Add enough water to barely cover and simmer, covered, over medium heat until barely tender. Meanwhile melt butter, add flour and blend. Cook stirring constantly. Add cream and stir with wire whip until smooth and thick. (This is very important). Add undrained vegetables, clams and vinegar. Heat through. Season with salt and pepper to taste.