1 Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2 Meanwhile, in a large, heavy saucepan, melt the 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 just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 288 (65%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 113.4mg||35 %|
|Sodium 226.3mg||8 %|
|Potassium 625.1mg||16 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 23.5g|
|Protein 14.6g||21 %|
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Calories per serving: 444
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