Clam Chowder

This is Clam Chowder for the Soul!  This will warm you up on a frigid day!

INGREDIENTS:

• 4 slices bacon, diced
• 1 tablespoon Butter Olive Oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams; juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• Optional:  Carve out a Sourdough Boule for your bowl...looks and tasts fantastic!

DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
2. Warm Oil in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. *
5. Stir in half and half and clams until heated through, about 1-2 minutes, season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
6. Serve immediately, garnished with bacon and parsley, if desired.