Clam Chowder

1 cup onion, chopped
1 cup celery, chopped
2 cups potatoes, peeled and chopped
3/4 cup butter/margarine
3/4 cup flour
1 qt half and half
1 1/2 tsp salt
2 T red wine vinegar
2 6 oz cans clams

Place chopped vegetables in med. saucepan with juice from clams. Add enough water to just cover. Bring to a boil and cook until potatoes are tender.  Meanwhile in large pot, melt butter over med to low heat.  Whisk in flour a little at a time.  Add half and half and salt.  Let it heat and thicken.  Once sauce thickens, dump the vegetables (water and all) into the sauce and stir.  Add clams and vinegar.  Let it heat all together until mixture thickens to desired consistency.