Brattons Clam Chowder

3 large peeled and chunked potatoes
2 Tbsp. minced dry onions
2 cans chopped clams
6 Tbsp. margarine

6 Tbsp. flour

1 pint half and half

1 Tbsp. red wine vinegar

3/4 tsp. Salt pepper to taste

Place potatoes and onions in pot. Drain juice from clams into pot. Add just enough water to cover, and then bring to a boil and simmer for 20 min. until tender. In a separate sauce pan, melt margarine and blend in flour. Add clams and cook and stir until smooth and thick; then add mixture to un-drained potatoes and onions. Add clams and vinegar and heat through. Add salt and season with pepper to taste.

by: Tammy G