---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Seafood
       Yield: 8 servings
       1 c  Onions; finely Chopped
       1 c  Celery; Finely Chopped
       2 c  Potatoes; finely diced
      13 oz Clams; & Juice (2 cans)
     3/4 c  Butter
     3/4 c  Flour
       1 qt Milk
   1 1/2 ts Salt
     1/2 ts Pepper
       2 tb Red wine Vinegar
   Drain Juice from clams and pour over onions, celery, and potatoes.  Add
   enough water to barely cover.  Cook vegetables.  Meanwhile, melt butter,
   add flour and blend until smooth.  Stirring constantly, add milk and cook
   until smooth & thick.  Add Salt and pepper.  Add white sauce, clams, and
   vinegar to vegetable mixture and heat through until thick.  Serve hot.
   Makes about 8 servings-
   [My variations: Add 3 cans of clams (and juice) instead of 2, also use
   about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.]
   Comes from a restraunt that used to be located here in the valley.  We
   would go there on special occasions.
   Submitted by: Terrie Peterson