| | Directions | | Drain clams. Add clam juice to vegetables in saucepan. Barely cover vegetables with water. Simmer over medium heat until tender. Melt butter in another pan on low heart, then add flour and blend. Add half and half and wine vinegar to flour mixture. Blend until smooth to make a white sauce. Add white sauce to vegetables and clams. Stir mixture. Salt and pepper to taste. Heat through. (You might want to thin with more milk. I make a double batch.) |
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| Ingredients | | - |  | 1 can minced clams |
| - | | 1/2 cup chopped onions |
| - | | 1/2 cup chopped celery |
| - | | 1 cup chopped potatoes |
| - | | 1/4 cup chopped carrots |
| - | | 1/2 cup butter, less 1 T. |
| - | | 1 pint half and half |
| - | | 2 tablespoons red wine vinegar |
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