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Ingredients
  • 4 6.5 ounce cans chopped clams
  • 1 cup low-sodium chicken broth
  • 1 ½ pounds russet potatoes , peeled and diced (about 3 medium potatoes)
  • 3 bay leaves
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 medium yellow onion
  • 3 ribs celery (about 1 cup), diced
  • ½ red bell pepper , diced
  • ½ green bell pepper , diced
  • 2 cloves garlic , finely minced
  • ½ cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon red wine vinegar
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