New England Clam Chowder

This is the best recipe for clam chowder I have ever found. Of course I made my own alterations; I do that to most recipes. The red wine vinegar makes all the difference in the world. So DO NOT omit the vinegar. Just that one tablespoon really is important.  

Enjoy a bowl of this goodness anytime!

Best Clam Chowder

2  6 oz cans of chopped clams drained

1 cup onion, diced

1 cup celery, diced

2 cups potatoes, diced

1 1/2 tsp salt

1 quart half and half

1/2 tsp sugar

1 TBS wine vinegar

few grains of pepper

3/4 cup butter

3/4 cup flour

Drain clams and pour juice over onions, celery and potatoes in a saucepan. Add water to barely cover. Simmer over medium heat, covered until tender. Melt butter; add flour and cook a minute or two. Add cream stirring constantly, until smooth and thick. Do not boil. Use a whisk to blend. Add undrained vegetables and clams to white sauce. Add salt, sugar, pepper, and wine vinegar. Stir to mix.