East Hampton Clam Chowder

Adapted form all recipes from pioneer girl

Serves 6-8

Ingredients:
6 (6.5 ounce) cans minced clams ( I buy Bar Harbor because it is really good)
2 cups minced onion
2 cup diced celery
4 cups cubed potatoes ( about 6)
2 cups diced carrots
3/4 cup butter (can double)
3/4 cup flour (can double)
1 quart half and half (can double if you want thinner /same ration to butter and flour)
3 teaspoons of salt ( to taste)
ground pepper to fast
 3 T of red wine vinegar ( i omit)

Directions
1. Drain juice from clams into a large skillet over the onions, celery, potatoes, and carrots.
Cover and cook till tender.

2. Meanwhile in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. ( cook on low heat).
Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but DO NOT BOIL.

3. Stir in clams JUST BEFORE SERVING (or will get tough).  This is also where you would add the vinegar if using!