- 8 (6.5 ounce) cans minced clams, drained with juice reserved
- 4 ounces bacon, chopped
- 2 cups finely chopped onion
- 1 1/2 cups diced carrots
- 2 quarts water
- 2 cups chopped celery
- 2 tablespoons minced parsley
- 5 cups peeled and cubed potatoes
- 1 1/2 cups butter
- 1 1/2 cups all-purpose flour
- 2 quarts heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons white sugar
- 2 tablespoons red wine vinegar
- In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
- Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
- In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
- Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.