New England Clam Chowder

Makes 6 servings

2 strips uncooked bacon, cut into bite-size pieces (optional)
½ Cup onion, diced (red or yellow onion)
2 to 4 cloves garlic, fresh, minced

1/2 Cup carrots, finely chopped (optional)
1/2 Cup celery, diced
1-2 Cups potatoes, diced (about 1 large russet, can use red or gold/yukon potatoes too)
2 Cans minced clams
½ Cup butter (yes, real salted butter - not the fake stuff)
½ Cup flour
1 pint Half and Half (about 2 cups) - can use fat-free if you want
2 tsp salt

2 bay leaves (if you don't have them, OK, but trust me, you will want them)
2 Tbsp Red Wine vinegar
1 tsp Salt, or more to taste
Fresh ground pepper to taste
water or stock (Vegetable or Chicken)

In a large soup pot, cook the bacon until just browned. Then add bay leaf, salt, pepper, onion, garlic, potatoes, carrots and celery and fill pot with just enough water or stock to cover everything Allow to boil until veggies are barely tender (5 to 10 minutes approximately - you won't want to over cook them here unless you really like soggy mushy veggies in your soups).

While the veggies are boiling, it's time to make the Roux. In a medium sauce pan, melt butter over medium heat then add the flour. Stir to combine thoroughly and let cook for a minute once combined (this will cut out the "flour" taste in the roux). Now add the half&half and stir until completely dissolved and mixture has thickened enough to pull away from the sides of the sauce pan.

Add red wine vinegar, clams and clam juice to vegetables, let cook for a few minutes. Remove Bay Leaf and discard. Add the roux and stir so that it is completely dissolved into the water. Note: It will take longer to dissolve when using fat-free half and half. If the soup is too thick for your liking, you can always add more water or stock.

Allow to cook for a few minutes on low heat before serving.