Start by FRYING the bacon to a crisp, remove and set aside to allow it to cool down. Keep the bacon fat, you will fry the vegetables in it. We are omitting the butter, the bacon gives it the kick it needs.

Once the bacon has cooled, chop it finely and reserve 2 tbsp to top with once the soup is ready to serve.

Next chop your celery into small pieces and do the same with the onion. Toss all of this back into the pot along with the bacon fat and fry till the onions till translucent. Then add in the minced garlic and saute one more minute.

Next whisk in the flour and stir all together cooking for one minute, you're wanting to lightly brown the flour before whisking in the cream, clam juice & vegetable stock, chopped bacon, bay leaves and dry spices. Cook for about one minute, before adding in the diced mini potatoes.

Bring to a boil and reduce the heat to a low simmer, cooking till the potatoes are fork tender *about 10 minutes. Then remove the bay leaf.

Pour in the chopped clams and season with pepper and old bay seasoning. Then simmer on medium - low heat for about 3-5 minutes. *Do not boil the clams. Allow the soup to cool down some before adding in 2 tbsp of red wine vinegar to add depth of flavor.

Stir and season with salt to taste, then ladle into large soup bowls and garnish with a little *chopped bacon and parsley if desired. Enjoy!