Clam Chowder

Clam Chowder

Serves 6-8

2 C water
1/2 C finely chopped onion
1 C finely diced celery
2 C finely diced potatoes
1 medium carrot, grated
3 (6.5 oz) cans minced clams with juices
1/2-3/4 C butter
1/2-3/4 C flour
1 quart half-n-half
1 1/2 t salt
1 t ground black pepper
1 t garlic powder
2 T red wine vinegar

Place water, vegetables, and clams with juice in saucepan. Cover and simmer over medium heat until barely tender.

In a large saucepan, melt butter over medium heat. Add flour and blend; cook, stirring constantly to form roux. Slowly add cream stirring constantly with a whisk until smooth and thick. Add salt, pepper and garlic powder. Keep stirring until heated throughout or until it boils. Add un-drained cooked vegetables and red wine vinegar. Season with additional salt, pepper, and garlic powder to taste. Turn heat to low and continue heating and stirring until heated throughout.