Boston Clam Chowder

3 cans chopped clams (save juice)
1 cup onion, finely diced
1/2 tsp. pepper
1 bottle clam juice
1 cup celery, finely diced
2 cups potatoes, diced
1 1/2 tsp salt
1 Tb. red wine vinegar
3/4 cup margarine
3/4 cup flour
1 cup milk
2 cups half & half (fat free)

Drain juice off clams and pour over vegetables in a sauce pan. Add bottle of clam juice. Add water to barely cover vegetables. Cover and simmer over medium heat for 20 minutes or until potatoes are tender. In another pan, melt margarine and blend in flour. Stir constantly. When thick, add milk and half & half. Add undrained vegetables, clams and red wine vinegar. Heat. Add salt and pepper to taste.