1c. finely chopped onion
1c finely chopped celery
2c potatoes diced
16 oz cans minced, juice from clams
3/4 c butter
3/4 c flour
1qt half and half (or milk if you want)
dash of pepper
1/2 t sugar or honey
2T red wine vinegar, optional

drain juice from clams and pour over 
vegetables in a very small sauce pan. 
Reserve clams for later.  Add enough 
water to barely cover and simmer, 
covered over medium heat until barely 
tender.  in the meantime, make a roux 
by melting butter and adding flour, blend. 
cook stirring constantly.  Add cream and 
stir with a whip till smooth and thick. 
This is important.  Add undrained vegetables 
and reserved clams, heat through.  
Season with salt, sugar and pepper.   8-10 servings