Clam Chowder

• 4 cups potatoes
• 2 cups celery/carrots
• 4 cans clams
• 2 Tbl. wine vinegar
• 1 1/2 cup flour
• 1 1/2 cup butter
• 2 qt. half & half
• 3 tsp salt
• bacon

Simmer vegetables in clam juice and enough water to cover until done. Add vinegar and clams. Add cooked bacon and half & half.

In a saucepan melt butter. Add flour. Cook and stir for 1-2 min. Slowly add to soup.

Recipe shared by Janice B.