CLAM CHOWDER

1 c. margarine or butter
¾ c. flour
1 qt. half & half (or use ½ cream & ½ milk)
1 can clams (use half of the juice)
½ c. chopped celery, cooked
4 baked potatoes
½ c. chopped onion
1 T. salt
1 T. red wine vinegar (optional)

Melt butter. Add flour. Stir in cream & milk. Heat. Cut up potatoes & add. Thin with milk.

Teresa Moore (Karen Green)