Creamy Clam Chowder

This is not a typical New England clam chowder. I served it with a salad and these yummy cheddar cheese scones from my friend Emmy's blog.

• 
  

• 
  
• 1 onion, chopped
• 4-5 ribs celery, chopped
• 4-6 small potatoes, quartered
• 4-6 carrots, chopped
• 3/4 C. butter
• 3/4 C. AP flour
• 4 C. milk or half-and-half
• 10 oz. clams
• 2 Tbsp. red wine vinegar
• 1 1/2 tsp. salt
• ground black pepper to taste
• 
  
• In a skillet over medium heat, saute the onions, celery, potatoes and carrots in a small amount of olive oil or butter. After vegetables begin to brown, add water to cover, and cook until tender.

Meanwhile, in a large saucepan over medium heat, melt the butter, then whisk in flour and cook for 1-2 minutes. Whisk in milk and stir constantly until it thickens. Stir in vegetables and remove from the heat.

Optional: Puree the mixture in a blender until smooth. I love to do this. I have a Vitamix blender because my younger son needs his food blended for his g-tube - this thing is the Maserati of blenders and can handle anything. Before I needed a super-blender, I would just use an immersion blender.

Stir in clams, vingear, and salt. Season with pepper to taste.