Creamy Clam Chowder

There is something about my mom's clam chowder that just makes me happy.

If she happened to make it when I was sick as a child, it would always make me feel a little better, at least while I was eating it.

We would occasionally buy small loaves of sourdough bread and make our own bread bowls to eat the chowder out of as well, and it was always a wonderful treat.

I'm pretty sure she got this recipe out of The Seattle Times years and years ago when Bratten's posted it.  And now I am sharing it with you.

Creamy Clam Chowder

Ingredients:

1 c. onion (finely chopped)
1 c. celery (finely diced)
2 c. potatoes (finely diced)
2 cans minced clams
water
3/4 c. butter
3/4 c. flour
1 1/2 tsp salt (plus more to taste)
4 c. milk or half & half (both work well)
2 Tbs red wine vinegar
pepper (to taste)

Directions:

Place vegetables in a medium saucepan.  Add drained juice from clams and enough water to just cover the vegetables.  Simmer on medium-high heat until just barely tender.

Meanwhile, in a large pot, melt butter.  Add flour and salt, stirring to thoroughly combine.  Cook until smooth.  Add milk (or half & half) and stir with a wire whip, cooking until thick and creamy.

Add the undrained vegetables, clams, and vinegar.  Continue cooking until soup is cooked through.

Salt and pepper to taste.

Enjoy!