Clam Chowder

1 cup onion (finely chopped)
1 cup celery  (finely chopped)
2 cups potatoes  (finely chopped)
13 oz clams and juice
3/4 cup butter
3/4 cup flour
1 qt half and half
1 1/2 tsp salt
1 tbsp red wine vinegar

Drain joice from clams and pour over vegetabels in small saucepan. Add enough water to barely cover veg and simmer, covered over medium heat until barely tender. Melt butter, add flour and blend. Add cream. Cook and stir with wisk until smooth and thick. Add drained veg, clams and vinegar. Heat through. Season with salt and pepper