1 c. chopped onions
2 c. diced potatoes
1 c. diced celery
3 cans "chopped clams" and juice
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt and pepper
2 tbsp. red wine vinegar
1/2 lb. crisp, broken real bacon

Drain juice from clams and pour over vegetables in small saucepan. Add enough water to barely cover and simmer covered until barely tender.

Melt butter in separate pan. Add flour and blend, cook stirring constantly. Add cream and stir until smooth and creamy. Add clams and vinegar. Sprinkle with paprika and bacon on top. Serve with beer bread.