Extra Clam-y Clam Chowder

Source

**Recipe**
– 4 slices bacon, chopped
– Medium white onion, diced
– Lots of garlic, chopped
– 3 stalks celery, diced
– 3 carrots, peeled and diced
– 4 red (or Yukon gold) potatoes, chopped into bite size pieces
– 1 tsp salt
– 1/2 tsp old bay seasoning (optional, can sub for garlic salt or more plain salt)
– 1/2 tsp pepper
– 2 bottles clam juice (just under 2 cups)
– 4 cans whole clams
– 2-3 cups chicken stock
– 2 cups half & half
– 3 Tbsp cornstarch
– 2 Tbsp red wine vinegar
– Salt and pepper
1. Cook bacon in large soup pot until done. Remove bacon and reserve for later.
2. Add onions and garlic to bacon fat, cook for about 3 minutes (until softened). Add remaining veggies and cook another couple minutes. Season with salt, old bay, and pepper.
3. Add both bottles of clam juice *and* the clam juice from the canned clams (do NOT add the clams yet). Top up with chicken stock (use enough until everything is covered). Bring to a boil, then reduce to simmer for 15 minutes or until potatoes are cooked.
4. Whisk cornstarch into about 1/4 cup of the half & half, until smooth. Add that mixture and remaining half & half to the broth, bring back up to a boil. Simmer for a few minutes until thickened.
5. Taste and adjust seasoning as needed.
6. Stir in red wine vinegar.
7. Right before serving, add all the canned clams. They only need to be heated up (literally 30 seconds in the pot is fine as they keep cooking in your bowl). Overcooked clams are chewy and not so pleasant.
8. Serve each bowl topped with reserved bacon and some more red wine vinegar.
A note: *Don’t* skip the vinegar! It really brings this soup together.