Bratten's Famous Clam Chowder

1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes
2 cans (6 1/2 oz. ea.) minced clams and juice
3/4 cup butter
3/4 cup flour
1 quart half 'n half cream
1/2 tsp. salt
few grains pepper
2 T. red wine vinegar

Drain juice from clams and pour over vegetables in small saucepan.  Add enough water to barely cover and simmer, covered, over medium heat until barely tender.

In meantime, melt butter, add flour and blend, stirring constantly.  Add cream and cook and stir with wire whip until smooth and thick (this is important).

Add undrained vegetables, clams and vinegar, and heat through.  Season with salt and pepper to taste.
Makes 8 servings.