Clam Chowder

Lezlee's famous recipe that I've claimed as my own for years

1/2 lb thick cut bacon - chopped and fried until almost crisp - reserve 1/4 c drippings
3 (6 1/2 oz) cans chopped clams
2 c chopped potatoes
1 c chopped onion
1 c chopped celery
1/2 c butter
3/4 c flour
1 qt half & half
1 t salt
1/2 t pepper
2 T vinegar

Place potato, onion and celery in medium saucepan. Drain clam juice over vegetables and add enough water to cover. Cover with lid and bring to a simmer for about 15 minutes.

While vegetables are cooking, melt butter in large pan. Add bacon grease and flour and cook until bubbly. Slowly mix in the half & half. Cook until thick and bubbly, stirring constantly. Add salt, pepper, clams and cooked vegetables with broth when they are done. Stir in vinegar.