Clam Chowder

2 (6.5 ounce) cans minced clams 1 1/2 cups minced onion 1 1/2 cups diced celery 2 cups coarsely chopped potatoes (red skin nice) 3 slices of bacon (or more if you love bacon) 1/4 C. butter (1/2 cube)

1/4 C. all-purpose flour 1-2 Cups half-and-half  or cream or mixture of cream and evaporated milk (to taste) 1 large 49 1/2 oz can chicken broth (or equivalent) 1 T. red wine vinegar salt and pepper to taste

directions:

 Use kitchen shears to cut bacon into small pieces as you drop into soup stock pot. Brown bacon. When bacon is browned, add chicken stock and drained liquid from the clams to the pot, then add chopped potatoes. Boil until potatoes are done. Meanwhile in a saute pan, add butter and chopped onion and celery. Saute til onion is soft and just beginning to brown. Add flour and stir til completely absorbed by butter. Cook for a couple of minutes til flour is beginning to brown. This mixture of butter and flour is a roux. Add sauteed vegetable roux to Chicken broth mixture in soup stock pot. When mixture has thickened, (if you like soup thicker, add some cornstarch slurry* or buerre manie* at this point) add cream, red wine vinegar*, clams and salt and pepper to taste. Just cook for a couple of minutes more. Cooking clams for too long will make them tough.

 *buerre manie, is a mixture of equal parts softened butter and flour which is used in French cooking to thicken soups and sauces. Just mix 1 T. of soft butter with 1 T. of flour and drop into soup or gravy to thicken.

*cornstarch slurry, is a thickening mixture of cornstarch and liquid, usually water, but can be any liquid that is room temp or cooler. Adding hot liquid to cornstarch will cause it to clump. Add just enough liquid to make cornstarch pourable, Stir quickly as you add to hot soup, gravy or sauce.

*Red wine vinegar is the secret ingredient that makes clam chowder taste wonderful.