RECIPE: NEW ENGLAND CLAM CHOWDER

Years ago,  my husband and I went on our second date to a wonderful seafood restaurant that has since gone out of business.  I came across this recipe for their clam chowder in a cookbook my grandmother gave me as a wedding gift.  It has now become tradition to have this Clam Chowder every Christmas day.  With its realitive ease of preparation this recipe works great after the big Christmas Eve meal that is also our family tradition.

                                                             CLAM CHOWDER
Makes 10 servings

    1 cup onions chopped                                           
    1 cup diced celery                                             
    2 cups diced potatoes                                          
    2 6 1/2-ounce cans minced clams                                
    A few grains pepper                                            
    3/4 cup butter                                                 
    3/4 cup flour                                                  
    1 quart milk or half and half                                  
    1 1/2 teaspoons salt                                           
    2 tablespoons red wine vinegar optional                        

Drain juice from clams and pour over vegetables in a very small sauce pan; add enough water to barely cover.  Simmer until tender.  Melt butter, add flour and blend. Cook until smooth and thick.  Add undrained vegetables and heat through.  Season with salt and pepper to taste.

This recipe works great on any cold fall or winter night!