1. In a large soup pan over medium-heat, sauté the bacon until crisp. Transfer cooked bacon to a bowl and set aside.
2. ​While the bacon cooks, prepare the leek: Trim root end off. Trim the stem end and remove the outer leaves. Cut in half lengthwise, thoroughly wash to remove all grit, and thinly slice. Add the sliced leek to the bacon drippings and cook over medium heat for 1-2 minutes, stirring frequently. Add the garlic and celery and cook for another 2 minutes, stirring frequently; reduce heat if necessary to prevent the garlic from burning. Add the potatoes, broth, and thyme and bring to a boil then immediately reduce heat. Cook covered over medium-low heat until the potatoes are very tender, about 20 minutes.
3. Open the can of clams, strain the juice into the soup pot; place the clams in a food processor and pulse 2-3 times to mince the clams, or mince the clams with a chef’s knife. Transfer to a bowl and set aside.   
4. Transfer about 1½ cups of soup, mostly potatoes and leeks, to the food processor or a blender and process until smooth and creamy. Add back to the soup and add the clams, vinegar, and milk. Heat to boiling; reduce heat, cover, and cook for 2-3 minutes. Add 1 ½ teaspoons of salt and 1 teaspoon of pepper (adjust to taste).
5. Serve topped with the bacon crumbles and French bread or crackers on the side. Pair with a side salad for a complete meal.

Wine Pairing

Recommended Wine Style: Chardonnay

• Girasole Chardonnay