You will need a large stockpot for this soup. Open the cans of clams and drain all the juices into the stockpot. Stir in the chicken broth and potatoes, making sure the potatoes are just covered by the liquid. Bring the broth to a simmer and stir in the bay leaves. Then lower the temperature a bit but not all the way down. Cook the potatoes until they are tender enough to pull apart with a fork. This can take anywhere from 6-15 minutes. It really depends on your potatoes (type and age) as well as the heat on your stove.

While the potatoes are cooking, use a frying pan or saute pan to cook the vegetables. Heat the oil and butter in the pan. Once the fat is melted and heated, stir in the onions and celery. Stir and cook for 5 minutes and then add the garlic and cook for another 1-2 minutes, making sure the garlic doesn't burn.

Whisk the flour into the saute pan with the vegetables to make a roux. Whisk for a minute and then slowly add in the milk and half and half, whisking constantly. Bring to a low simmer and whisk constantly for another 5 minutes, making sure the mixture is smooth with no flour lumps.

Stir the milk/veggie mixture into the stockpot. Then stir in the clams, salt, pepper(s), and red wine vinegar. Heat on low for 5-10 minutes and serve immediately.