Creamy Clam Chowder

"My sister shared this recipe with me and it was given to her by my aunt, so it's definitely a family favorite.  One Fall, I made it and sent it with my husband and his buddy to hunting camp.  It was a hit!"

 

1 small yellow onion, chopped
2 or 3 stalks of celery, chopped
3 or 4 russet potatoes, peeled and diced
3 cans (6-1/2 ounces each) of minced clams in clam juice (We like to use Snow's brand.) *Do not drain.
1-1/2 sticks or 3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 Tablespoon red wine vinegar
Salt and Pepper, to taste
Oyster crackers or crackers of your choice

Put onions, celery, potatoes and clams (with clam juice) into a large stock pot.  Add just enough water to cover ingredients.  Bring to a simmer and cook until vegetables are tender (about 15-20 minutes).  In a small saucepan, melt butter.  Stir in flour and cook for 1-2 minutes on medium heat, stirring constantly, until thickened.  Stir into vegetable and clam mixture and bring to a boil.  Reduce heat to medium and add half-and-half and vinegar.  Season with desired amount of salt and pepper.  Cook until soup is heated through and thickened to desired consistency.  Serve with oyster crackers. 

TIP:  I have also made this yummy soup in a slow-cooker.  You just put the onions, celery and potatoes in the slow cooker with just enough water to cover them.  (Don't add clams now or they will become overcooked.)  Season with desired amount of salt and pepper.  Cook on High heat for 4-5 hours or until the vegetables are tender.  When vegetables are tender, melt butter in a small saucepan and stir in flour. Cook and stir for 1-2 minutes on medium heat until thickened.  Stir into vegetables.  Add clams (with clam juice), half-and-half and red wine vinegar and continue to cook in the slow-cooker on High heat for about 1 hour or until soup is thickened to desired consistency.  Season with additional salt and pepper if needed.  Serve with oyster crackers.