Bratten's Copykat Clam Chowder

Found in Five-Star Recipes from Well-known Latter Day Saints

4 - 6 1/2 oz. cans minced clams
1 c. onion, finely diced
1 c. celery, finely diced
1 c. carrot, finely diced or shredded
1 1/2 c. uncooked russet potatoes, finely cubed
3/4 c. butter
3/4 c. flour
1 qt. half and half cream
1 1/2 t. salt
1 T. red wine vinegar
white pepper to taste
Deverle's seasoning to taste
Drain juice from clams and pour over vegetables, adding water (if necessary) just to cover.
Simmer over medium heat until vegetables are barely tender.  In a heavy pan melt butter,
add flour, making a roux; blend until smooth.  Stir constantly while slowing adding half and half.
Cook and stir with wire whisk until thick and smooth, add vegetables, juice and clams.  Heat through, add salt, red wine vinegar and pepper.  Delicious with oyster crackers.