- 4 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots (optional)
- chicken broth (optional)
- 4 slices of bacon
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 1 bottle clam juice
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
Adapted from allrecipes.com
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add chicken broth or water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, cook the bacon; remove from pan but leave the remaining grease. Add butter and melt over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.