In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.

Let cook over medium heat for about 20 minutes…or until soft.

While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.

When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.

Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.

Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!