In large skillet, cook veggies in bacon grease for
10-15 minutes. Drain juice from clams pour into
veggies. Add jar clam juice. Add water until
veggies are covered. Cook over medium heat until
veggies are tender. Meanwhile in a large saucepan
heat butter. Whisk in flour until smooth. Whisk in
cream and stir constantly until thick and smooth.
Stir in veggies w/ clam juice. Heat through, but
do not boil. Stir in clams just before serving.
When clams are heated through, stir in vinegar and
season with salt and pepper.
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