2 6.5 oz. Clams
1 med Onion, chopped
1 C. Celery, chopped
3 med. Potatoes, cut small cubes
1 qrt. Half & Half
¾ C. Butter
1 C. Flour
2 Tbl. Balsamic vinegar
Salt and Pepper to taste
In 5 quart pot put onions, celery, and potatoes. Pour juice from clams over vegetables. Cover just over top of vegetables with water. Cook until vegetables are tender. In large sauce pan melt butter and add flour to make roux. Add half & half to roux, stir until thickened. Pour over
vegetables (do not drain water off vegetables).
Mix well adding vinegar, clams, salt, and pepper to taste. Stir while heating.