Mom's Clam Chowder

Oh, Winter-day goodness! I can't think of a more comforting food (and if it's complemented with a pan of sweet cornbread, so much the better).  Thanks to my Mommy for always making the creamiest comfort food on cold days!

 There are two things that set this clam chowder apart: the bacon and the red wine vinegar. Bacon needs no explanation, but that splash of red wine vinegar at the end adds so much zest . . . it livens up all the flavors and turns a delicious, hearty chowder into something worth sharing with your friends (or everyone on the World Wide Web).

I usually add more vegetables than it calls for.  Five small potatoes
made about three cups worth.

If you don't have celery . . . don't bother making this.

Cast-iron skillet: accept no substitutions.

Drained clam juice and drained bacon "juice" . . . not for vegetarians :)

Add the chopped veggies to the mixture, then add water
until the vegetables are just covered.

Start the roux: thoroughly mix flour with melted butter and
then add a quart of half and half (I often use a half-cup
of butter & flour instead of 3/4 cups)

Whisk the roux while the vegetables are getting tender

The difference between so-so clam chowder and the last
clam chowder recipe you'll ever need.

After you add the roux to the veggies, add the chopped, cooked
bacon and clams, then that essential splash of vinegar. 

Serve immediately.

We had this chowder on a day when the HIGH was one degree.
ONE.  The low was in the negative twenties.  It really was the
best possible dinner, and we sopped it up with sweet cornbread.