Clam Chowder
2 cans  (6.5 oz. clams - minced or chopped)
1 cup finely chopped onions
2 cups diced potatoes
1 cup diced celery

Drain juice from clams and pour over veggies in heavy saucepan. Add enough water to barely cover veggies. Simmer until tender about 30 min. Make rous with 3/4 cup butter and 3/4 cup flour. Slowly add 2 qts. milk and 1 cup cream. Stir with whisk while heating through. Combine with undrained vegetables and clams. Add 1 1/2 tsp salt and 1/2 tsp sugar. Heat through. Just before serving add 2 T vinegar.