Fry bacon and let drain on paper towels, crumble.

Cook onion, celery, potatoes, and carrots in bacon grease for 5 minutes.

Add clam juice to pan and some water to cover vegetables and cook vegetables for another 5-10 minutes or until tender.

In a large heavy pot, melt butter over medium heat.

Whisk in flour until smooth.

Whisk in milk and cream, whisking constantly for 7 minutes until thick and smooth.

Stir in vegetables and clam juice.

Add bacon.

Stir in clams just before serving.

Stir in red wine vinegar and season with salt and pepper.