Why do the weekends go by so quickly? Oh, right. Because they’re only two days long.

Monday: Clam chowder

Tuesday: Creamy herbed pork chops

Wednesday: Mushroom chicken

Thursday: Tacos

Friday: Pizza

… updated to add …

Clam Chowder
3 cans minced clams
1 cup minced onion
1 cup diced celery
1 cup cubed potatoes
1 cup diced carrots
1/2 cup + 4 tablespoons butter
1/2 cup + 4 tablespoons flour
4 cups half-and-half
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
Ground black pepper to taste

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.

Meanwhile, in a large stock pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half-and-half and stir constantly until thick and smooth.

Stir in vegetables and clam juice. Heat thoroughly; do not boil.

Stir in clams just before serving. When clams are heated through, stir in vinegar and season with salt and pepper.