Aunt Dallas' Clam Chowder

Because it's still winter in May,
I have been eating a lot of soup lately.
This is my absolute favorite.

Aunt Dallas gave me a recipe and complete demonstration of how she makes
her creamy, thick, delectable clam chowder.
You could eat it with a fork.
This recipe is 100% hers.

AUNT DALLAS' CLAM CHOWDER

1 cup of celery {about 4 stalks}, finely chopped
1 cup onion {about 1 small}, finely chopped
2 cup potatoes {about 3-4 small}, cut into small cubes
2 cans minced clams with juice
3/4 c butter
3/4 c flour
1 quart half-and-half (or evaporated milk, or just regular milk)
2 T red wine vinegar
1 1/2 tsp salt
a dash of pepper
a dash of parsley

Dice the celery, onion and potatoes and put into a large pot.
Drain the clams from the juice, saving the juice.
Pour ONLY the clam juice over the veggies in the pot, and set aside the clams for later.
Then fill the pot with water until it barely covers the vegetables.
Bring to a boil, and cook until the potatoes are barely tender.
MEANWHILE,
in a saucepan melt the butter over medium heat.
Add the flour and whisk until smooth.
Cook for 1 minute.
Add the half-and-half or milk, and whisk until smooth and thick.
This will take a few minutes, but it's very important.
When it has reached the desired thickness (after about 4 minutes),
add the creamy mixture to the large veggie pot.
Stir it all in together.
Dump in the drained clams, vinegar and spices.
Adjust seasonings if necessary to your liking.
Stir together and allow to heat through for a few minutes.

If the soup is too thick for your taste, just add more milk,
or add less flour when it calls for it.

Serves about 8 people.

Prepare to be full and happy.