Boston Clam Chowder

• 2 (6 1/2 oz.) cans minced chowder
• 1 c. onion, finely chopped
• 3/4 c. butter
• 1 qt. half and half cream
• 1/2 tsp. sugar
• 3/4 c. flour
• 1 1/2 tsp. salt
• 1 c. finely diced celery
• 2 c. finely diced potatoes
• pepper to taste
• 1 tsp. wine vinegar

1. Drain juice from clams and pour over vegetables in medium saucepan.
2. Add enough water to barely cover and simmer covered over medium heat until potatoes are barely tender, about 20 minutes.
3. In the meantime, melt butter; add flour and blend and cool 1 to 2 minutes.
4. Add cream and cook and stir until smooth and thick, using wire whisk to blend.
5. Add undrained vegetables and clams and heat through.
6. Season with salt, pepper and sugar to taste.
7. Add wine vinegar.
8. Makes 8 to 10 servings.

chowder, onion, butter, cream, sugar, flour, salt, celery, potatoes, pepper, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868483 (may not work)