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Drain the clams, reserving the juice. Rinse the clams and set aside.
Place the bacon in a Dutch oven or large, heavy soup pot. Cook over medium heat until crisp. Remove bacon with a slotted spoon, and discard all but about 2 tablespoons of the bacon grease.
Add the 2 tablespoons of butter to the pot. Add the celery and onion and cook until softened. Add the garlic and cook an additional 30 seconds.
Sprinkle in the flour and stir until the vegetables are coated.
Slowly start whisking in the jarred clam juice. Whisk in the reserved clam juice from the canned clams.
Cook over medium stirring constantly until it starts to thicken.
Whisk in the half and half, then stir in the potatoes, rosemary and thyme.
Cook over medium heat, being careful to not let the soup boil, until the potatoes are tender about 15 minutes.
Stir in the reserved clams, reserved bacon, and red wine vinegar. Season to taste with salt and pepper.
Cook until heated through, another minute or two, and serve.