World’s Best Clam Chowder

1-6 ½ oz can clams
1 cup chopped onions
1 cup chopped celery
3 cups diced potatoes
¼ cup butter
¼ cup flour
1 pint half and half
2 cups milk
1 ½ tsp salt
½ tsp sugar
½ tsp vinegar
Drain juice from clams and pour over potatoes. Add enough water to cover. Add sugar, vinegar and salt. Cook until tender. Melt butter in frypan, saute onions and celery, then add flour. Add half and half, stirring constantly. Add milk and bring to boil, then add to potato mixture. Add clams and heat through. Garnish with crumbled bacon.