Shanda's Clam Chowder

INGREDIENTS
2 cans minced clams             (save the juice to pour into the pot over veggies) 2 cans chopped clams           (save the juice to pour into the pot over veggies) 1 (8oz) bottle clam juice
1 cup onion chopped fine
6 ribs celery chopped fine 4 cups red potatoes chopped fine
3/4 cup butter
3/4 cup flour
1 pint half and half cream 1 pint skim milk
1/2 tsp salt
dash pepper
1/2 tsp sugar
3 1/2 Tbsp red wine vinegar

DIRECTIONS
Pour juice from cans and jar over vegetables. Add enough water to barely cover veggies, and simmer over medium heat until potatoes are tender, about 20 minutes.  In another pan, melt butter; add flour and cook for 1 minute.  Add cream and milk, then cook and stir until quite thick using a whisk to blend. (This is what I call a roux, although it's not technically that)  Add clams to undrained, cooked veggies, then add "roux" to clams/veggies. Heat through. Season with salt, sugar, pepper and RW vinegar. Serve. ENJOY!!!

This is how I like clam chowder. It's a little tangy, but really good! To measure the skim milk I empty the half&half into the pot, then fill the half&half container with milk, then add the milk to the pot. If you want to measure out that pint of skim milk, go ahead. Either way works.