New England Clam Chowder

5 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes (I use red potatoes, skin on)
1 cup diced carrots
1/2 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 teaspoons of salt
ground black pepper to taste
2 tablespoons red wine vinegar

1. Drain juice from clams into a pot with onion, celery, potatoes and carrots. Add water to cover. Cook over medium heat until tender.

2. Meanwhile in a large, heavy saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but DO NOT boil.

3. Stir in clams near serving time. If they cook too long they get tough. When clams are heated at red wine vinegar/salt/pepper.

Serve with a dash of parsley flakes if desired.