Clam Chowder

Ingredients:
3 (6.5 ounce) cans minced clams
4-6 slices of bacon
1 cup minced leak (or onion)
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrot
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 T red wine vinegar
Salt & Pepper (to your taste)

Directions:
Make bacon in a large skillet, remove once cooked fully. In bacon dripping, saute leak (or onion), celery, potatoes and carrots for apx 5 minutes. Then Drain the juice from the clams into the vegetable mixture along with enough water to cover. Heat until tender.

Meanwhile, in a large, heavy sausepan, melt butter. Whisk in flour until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in the vegetable mixture. Heat through, but do not boil ***keep on very low heat**

Before serving, stir in clams (if they cook too long, they get tough). When clams are heated through, add bacon, vinegar, salt and pepper.

Submitted by: Miriam Pinnow