- 3 (6.5 oz) cans minced clams
- 6 strips bacon
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup AP flour
- 1 quart hal-and-half
- 2 T red wine vinegar
- 1.5 t salt and pepper
- Brown bacon lardons in skillet. Remove and reserve bacon.
- Saute onions, celery, potatoes, and carrots in bacon fat, then drain clam juice into skillet as well. Add water to cover and simmer 20 minutes.
- Menwhile, melt butter in saucepan over medium heat; whisk in flour until smooth. Whisk in cream and stir constantly until smooth. Stir in veggies and clam juice; heat through, but don't boil.
- Stir in clams just before serving. When heated through, add vinegar, bacon, salt, and pepper.