Clam Chowder

• 1 onion, chopped
• some celery flakes (or fresh celery, chopped)
• 2 c. potatoes, diced
• 13 oz. (2 cans) clams, with juices
  
• 1/4 c. butter
• 1/4 c. flour
• 4 c. milk (or 1 c. of that can be cream if you have it on hand)
• 1/4-1/2 tsp salt
• 1/2 tsp pepper
• 2 TBS red wine vinegar (or red wine, or vinegar, or whatever you feel like adding)
  

Drain juice from clams and pour it over onions, celery, and potatoes. Add enough water to barely cover. Cover and cook until potatoes are mashable. Meanwhile, melt butter, add flour, and stir until smooth. Stirring constantly, add milk and cook until smooth and thick. Add salt and pepper. When the vegetables are ready, mash them with a potato masher. Add white sauce, clams, and vinegar to vegetables. Quickly bring to a simmer again, and then it's done.