New England Clam Chowder

This is a great Clam Chowder recipe that I got from my sister Jan. It's my favorite recipe for Clam chowder. And since the weather is getting colder I've been in mood for soups and stews! Hope you like this one!

New England Clam Chowder

1 cup onion, finely diced
1 cup celery, finely diced
1 large carrot, finely diced
4 cups diced potatoes
3 (6-1/2 oz) cans minced clams, drain off juice but save it, you will use the juice for cooking.
1 Tablespoon dried Parsley

1 quart half and half cream,  or milk
1/2 cup butter
1/4 cup bacon bits
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 Tablespoons Red wine vinegar

Bacon Bits for Garnish

Heat  1 to 2 Tablespoons olive oil to a large soup pot. Add Onions, celery, and carrots, and saute for 3 or 4 minutes. Add the potatoes, clam juice, parsley, and enough water to just barely cover the veggies.  Cook until veggies are tender, about 20 minutes or so. Do NOT drain.
While veggies are cooking, make a white sauce. In a medium saucepan over medium heat, melt the butter, when butter is almost melted add the bacon bits and saute for a minute or two. Whisk in the flour, salt, and pepper. Stir for a minute until flour is incorporated. Then slowly whisk in the half and half. Stir constantly with whisk and cook over medium heat until sauce thickens.
When the veggies are tender add the clams and cook just a minute to warm clams, then add the white sauce, and stir to combine. Add red wine vinegar and stir well. Taste at this point add more salt and pepper if needed.
Servie in bowls with a little sprinkle of bacon bits on top for a garnish and toasted buttered bread! Yummo!!