Clam Chowder - Heather Judd

2-3 cans minced clams
1 cup onion, chopped
1 cup celery, diced (or food processed)
3/4 cup carrots, diced (or food processed)

2 cups potatoes, peeled and diced
1 can chicken broth

3/4 cup butter
3/4 cup flour
1 qt. half and half
1 1/2 tsp salt
1 tsp pepper
2 tsp basil
2 Tbsp red wine vinegar
Garlic to taste (I put in 1 tsp granulated garlic)

Drain juice from 2 of the cans of clams and pour over vegetables in large stockpot. Add chicken broth to veggies. Simmer over medium heat until tender. 4-5 min. In a heavy saucepan, melt butter, add flour blending until smooth. Slowly add half and half, constantly stirring with a wire whisk until thick and smooth and bubbling. Add garlic and basil. Add flour mixture and clams to vegetable mixture. Stir in salt, pepper, and red wine vinegar. Heat through.