Mom’s Clam Chowder from San Jose 22nd Ward Visiting Teacher

Combine in pan:
1 C. chopped onions
1 C. chopped celery
2 C. diced potatoes
2 cans clam juice (reserve clams)
Add just enough water to cover.
Simmer until tender.
Melt:
¾ C. butter
Add & blend:
¾ C. flour
Add:
1 qt half and half
Thicken.
Add to vegetables along with:
2 t. salt
1/8 t. pepper
2 T. red wine vinegar