Clam Chowder

4 slices bacon

½ cup chopped onion (optional - I made this for my dad, who can't eat onions, and it was great)

½ cup diced celery

½ cup diced or grated carrot

2 cups peeled, diced potatoes

4 (6.5 oz) cans minced clams

1 bottle clam juice

½ cup butter

½ cup flour

1 quart half-and-half

2 tablespoons red wine vinegar

1 ½ teaspoons salt

ground black pepper, to taste

Pinch of thyme

1.     Brown the bacon in a large saucepan. Remove cooked bacon and set aside (add with clams later). In bacon fat, sauté onion, celery and carrot until soft. Add potatoes and clam juice (including the juice from the minced clams). Simmer until potatoes are tender.

2.     In a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 2 minutes. Whisk in half-and-half and stir constantly until well-blended and slightly thickened. Add flour mixture to vegetables and stir well.

3.     Just before serving, stir in clams and cooked bacon (chopped). Stir in vinegar and seasonings.