* 4 (6.5 ounce) cans minced clams
* 8 ozs. clam juice (I use Bar Harbor)
* 2-3 slices bacon, diced (I use thick Applewood smoked)
* 4 cloves garlic, minced
* 1 cup onion, diced
* 1 cup diced celery
* 2 cups cubed potatoes (I use red potatoes, unpeeled)
* 1 cup diced carrots
* 2 Tablespoons butter
* 2 Tablespoons all-purpose flour
* 4 cups milk (I use 1%)
* 2 Tablespoons red wine vinegar
* 2 Tablespoons cornstarch
* 1 1/2 teaspoons salt
* ground black pepper to taste
Directions
In large skillet, render diced bacon until slightly crispy, approximately 4-5 minutes. Add onions, garlic, celery, carrots and potatoes and saute for 5 minutes. Drain juice from canned clams and add entire 8 ounces of bottled clam juice into skillet to cover the bacon, onions, celery, potatoes and carrots. Simmer over medium heat until potatoes are tender, approximately 10-15 minutes.
In small bowl mix 2 tablespoons cornstarch with a bit of water to dissolve. In a large soup pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until warmed through. Add cornstarch and whisk 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 (do NOT skip this step - it adds SO much flavor), and season with salt and pepper. Enjoy!
