Categories: Soup

Ingredients

• 4- 6 1/2 oz can minced clam
• 2 C onion, finely chopped
• 1 C celery, finely chopped
• 1 C carrot, finely chopped
• 4-6 C Potato, finely chopped
• 1-2 Tbsp red wine vinegar
• 3/4 C margarine
• 3/4 C flour
• 1 qt 1/2 & 1/2
• 1 1/2 tsp salt
• dash of pepper

Directions

1. In a soup pot cover potatoes and veggies with juice from clams. Add just enough water to cover. Bring to a boil. Simmer until tender.

2. separate pot, melt margarine. Blend with flour and cook 2-3 min. Gradually add 1/2 & 1/2. Cook and stir until smooth and thick. Add undrained veggies and clams. Heat and add salt, pepper, and red wine vinegar.

3. (May add milk if too thick.

4. May use potato masher for finer texture

5. For potato soup omit the clams, but use a bottle of clam juice. Add bacon or ham, parsley or broccoli.

6. can substitute carrots)

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