- 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
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir until thick. Stir in vegetables and clam juice. Heat through, but do not boil
- Stir in clams just before serving, to avoid a tough, rubbery texture.
- Stir in vinegar and season with salt and pepper.