Ingredients
6 cups diced peeled red potatoes3 large onions, finely chopped6 celery ribs, finely chopped3 cups water6 cans (6-1/2 ounces each) minced clams1-1/2 cups butter, cubed1-1/2 cups all-purpose flour8 cups half-and-half cream1/4 cup red wine vinegar2 tablespoons minced fresh parsley3 teaspoons salt1/4 teaspoon pepper
Preparation
In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture.
Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.
