Peel onions, potatoes, carrots. Rinse vegetables. Finely cut them, just dice potatoes and celery.
Drain liquid from can. Heat the frying pan, add a little vegetable oil, chopped vegetables and clams. Brown for a minute, then pour in water (to cover all ingredients). Cook over moderate heat until done.
Take a heavy-bottomed saucepan, add butter. When it’s melted, pour the flour and whisk until smooth. Then add cream, stirring constantly, until the sauce thickens. Finally, add simmered vegetables. Do not bring to a boil.
Add clams to the saucepan only before serving. In this case they will not overcooked and stay tender. When the clams are heated, pour in red vinegar and season with spices. Stir well and serve!
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