Bratten's Clam Chowder

(Serves 8)

1 cup celery, finely chopped
1 cup onion, finely chopped
2 cups diced potatoes
2 6½-oz. cans minced clams and juice
¾ cup butter
¾ cup flour
1 quart half-and-half
1½ teaspoon salt
pepper
2 Tablespoons vinegar


Drain juice from clams and pour over vegetables in small saucepan. Add enough water to barely cover and simmer until barely tender. Melt butter and add flour. Cook stirring constantly. Add milk and stir until thick. Add undrained vegetables and clams and vinegar. Heat. Add salt and pepper.