Mom's Clam Chowder

Saute' in about 1 Tbsp oil:

1 c. onions, finely chopped

1 c. finely diced celery

2 c. very finely diced potatoes

optional - 1 c. green peppers

Pour juice from two cans clams (6 1/2 oz.) and enough water to slightly cover the vegies.

Add to the water/clam juice/vegies:

3/4 tsp. coarse black pepper

3/4 - 1 tsp. salt

3/4 Tbsp. whole thyme

6 bay leaves

Cook the above ingredients over medium heat until barely tender.

In a separate pan, melt:

3/4 c. butter

Add and blend:

3/4 c. flour

Cook the butter and flour stirring constantly. 

Add and stir with wire whip until smooth and thick (this is very important):

1 qt. half-half cream (sometimes I use milk when I feel like "low cal"!)

Add undrained vegetables and clams to the rue.  

Add:

2 Tbsp. red vinegar (you can use more or less vinegar or cider vinegar)

1 tsp. tabasco

salt and pepper - if you need it

Enjoy!!