Clam Chowder


  1. Brown bacon lardons in skillet. Remove and reserve bacon.
  2. Saute onions, celery, potatoes, and carrots in bacon fat, then drain clam juice into skillet as well. Add water to cover and simmer 20 minutes.
  3. Menwhile, melt butter in saucepan over medium heat; whisk in flour until smooth. Whisk in cream and stir constantly until smooth. Stir in veggies and clam juice; heat through, but don't boil.
  4. Stir in clams just before serving. When heated through, add vinegar, bacon, salt, and pepper.