Rich Clam Chowder

• 6 cups diced peeled red potatoes
• 3 large onions, finely chopped
• 6 celery ribs, finely chopped
• 3 cups water
• 6 cans (6-1/2 ounces each) minced clams
• 1-1/2 cups butter, cubed
• 1-1/2 cups all-purpose flour
• 8 cups half-and-half cream
• 1/4 cup red wine vinegar
• 2 tablespoons minced fresh parsley
• 3 teaspoons salt
• 1/4 teaspoon pepper

1. In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture.
3. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

peeled red potatoes, onions, celery, water, clams, butter, flour, cream, red wine vinegar, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/rich-clam-chowder/ (may not work)