New England Clam Chowder

Name: New England Clam Chowder
Ingredients: 5 cans (6.5-ounces each) chopped clams; 2 bottles (8-ounces each) clam juice; 1 cup low-sodium chicken broth; 1 1/2 pounds russet or yukon gold potatoes (peeled and small diced (about 3 medium potatoes)); 1 bay leaf; 4 tablespoons butter; 2 tablespoons olive oil; 1 cup finely diced onion; 1 cup diced celery (about 4 medium stalks); 2 garlic cloves (finely minced or pressed through a garlic press); 1/2 cup all-purpose flour; 1 cup milk; 1 cup half and half; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon red wine vinegar