Delicious delectable clam chowder with a lovely taste of vegetables and bacon wrapped in clams. The cream complements the vegetables-clam mixture and enriches the bold flavor. It draws the consumer to eat one spoon after another in delight.
In a large pan and on medium heat, cook bacon until it starts to turn slightly brown (around 7-10 minutes).
Remove excess fat from the pan and leave only about 2 tablespoons.
Sauté onion and garlic together with the bacon until the onion caramelized, about 2 minutes.
Add the celery, potatoes, carrots, and sauté for about 2 minutes.
Add the clam liquid and water. Let it simmer until tender, around 15-20 minutes.
In a separate pan, melt butter and add the flour and whisk for 1 minute. Pour in the cream and milk. Continue to whisk until the flour mixture dissolves.
Add the flour-cream mixture into the vegetables, let it heat up but do not bring to boil. Season with vinegar, salt and pepper.
Add the minced clams and then turn the heat off immediately so that the clams will not harden.
Serve and enjoy.
Notes
When you add the clams, turn the heat off immediately. Do not let the clams boil otherwise it will get tough.