Clam Chowder

1 C. Onion, finely chopped
2 c. Potatoes, finely diced
3/4 c. Butter
1 Quart Half and Half
2 T. Red Wine Vinegar
1 C. Celery, finely diced
2 cans Clams and Juice
3/4 C. Flour
1/2 t. Salt
Pinch of Pepper

Drain juice and pour all vegetables in sauté pan.  Add enough water to barely cover them.  Simmer over medium heat until barely tender.  

In meantime, melt butter, add flour and blend.  Cook, stirring constantly adding cream.  Stir with whip until smooth and thick.  Add undrained vegetables, clams, and vinegar.  Season with salt and pepper to taste.