Ingredients

	2 (6 ½ oz.) cans Clams
	1 c. Onion Chopped fine
	1 c. Celery Finely diced
	2 c. Potato Finely diced
	2 c. Flour
	1 cube Butter
	1 qt. Half-and-half
	1 ½ t. Salt
	Pepper
	2 T. Red Wine Vinegar (not in Beverly's version)

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Clam Chowder

Name: Clam Chowder
Ingredients: Clams: 2 (6 ½ oz.) cans; Onion: 1 c.; Celery: 1 c.; Potato: 2 c.; Flour: 2 c.; Butter: 1 cube; Half-and-half: 1 qt.; Salt: 1 ½ t.; Pepper; Red Wine Vinegar: 2 T.

Originally submitted by Ann O'Donnell - (Doyle Walker, Walkers Cafe) Beverly Dye

Medium

Ingredients

2 (6 ½ oz.) cans Clams
1 c. Onion
Chopped fine
1 c. Celery
Finely diced
2 c. Potato
Finely diced
2 c. Flour
1 cube Butter
1 qt. Half-and-half
1 ½ t. Salt
Pepper
2 T. Red Wine Vinegar
(not in Beverly's version)

Directions

Drain juice from clams and pour over vegetables in pan. Add enough water to barely cover. Simmer over medium heat until potatoes are tender. In another pan, melt butter, and blend in flour. Cook 1 or 2 minutes, stirring in cream. Cook until thick and smooth. Add un-drained vegetables and clams. Heat through. Season with salt, pepper, and vinegar.

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