​Clam Chowder Recipe
 
3 -6.5 oz can               Minced Clams
6 slices                        Bacon
2 Cups                         Potatoes
1 Cup                           Celery
1 Cup                           Carrots
4 Cups                         Half and Half
¾ Cup                          All- Purpose Flour
¾ Cup                          Butter
1 Cup                           Red Wine Vinegar
2 tsps                          Salt
1 tsp                            Pepper
 
Drain the juice from the clams and set them both aside until later. Slice the bacon into small piece.  Fry the bacon until crispy then set aside.  In the same pan, sauté the onions, celery and carrots for two minutes.  Add the potatoes and sauté for another two minutes.  Now add the clam juice and water and continue to cook for ten minute or until the potatoes are tender.   Remove from heat and set aside until later.  In a pot melt the butter.  Mix in the flour to create a roux.  Add the half and half and mix until well combined.  Add the vegetable and juice to the pot and mix well.  Add the clams, bacon and red wine vinegar.   Season with the salt and pepper then simmer on medium heat for  5 minutes. Now it is ready to serve.