In a large skillet over medium heat, fry bacon until crispy.  Set aside.

In the same skillet, combine veggies with drained clam juice.  Add water to cover and cook until veggies are tender.

In a stockpot or dutch oven, melt butter over medium heat.  Slowly whisk the flour in with the butter until smooth.  Then, whisk in the half-and-half stirring constantly.  Continue stirring until mixture has thickened and is smooth.

Stir in the veggie mix along with the juices.  Turn down the heat and allow to heat throughout but do not bring the mix to a boil.

Add in the cayenne pepper, vinegar, and any additional salt and pepper you'd like to add.

Once the soup is hot, stir in the clams.

Serve immediately with crusty bread!