| 3 6½ oz cans | minced clams |
| 1 cup | onion (chopped) |
| 1 cup | celery (diced) |
| 1 cups | potatoes (cubed) |
| 1 cup | carrots (diced) |
| ¾ cup | butter |
| ¾ cup | all-purpose flour |
| 1 qt | half-n-half |
| 2 tbsp | red wine vinegar |
| 1½ tsp | salt |
| 1 tsp | black pepper |
| 3 6½ oz cans | minced clams |
| 1 cup | onion (chopped) |
| 1 cup | celery (diced) |
| 1 cups | potatoes (cubed) |
| 1 cup | carrots (diced) |
| ¾ cup | butter |
| ¾ cup | all-purpose flour |
| 1 qt | half-n-half |
| 2 tbsp | red wine vinegar |
| 1½ tsp | salt |
| 1 tsp | black pepper |
| 1 | Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add water to cover, and cook over medium heat until tender. | 20 min |
| 2 | Melt the butter in a large, heavy saucepan over medium heat. | 2 min |
| 3 | Whisk in the flour until smooth. Whisk in cream until smooth. | 2 min |
| 4 | Add vegetables and heat, but do not boil. | 10 min |
| 5 | Remove heat and stir in clams, vinegar, salt and pepper. | 1 min |