Ingredients

• 4 slices bacon, cut into ½-inch pieces
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, peeled, finely chopped
• ½ teaspoon dried thyme leaves
• 3 tablespoons all-purpose flour
• 1 cup Garelick Farms milk
• 1 cup vegetable stock
• 2 (6.5 ounce) cans chopped clams, drained, juice reserved
• 1 bay leaf
• 2 medium russet potatoes, peeled, cubed
• 1 cup Garelick Farms half & half
• Kosher salt and freshly ground pepper, to taste

• 2 tablespoons chopped fresh parsley leaves

How to

1. In 8-quart pot cook bacon over medium high heat until brown and crispy (6 to 8 minutes). Place bacon on paper towel lined plate; set aside.
2. Drain off and discard all but about 1 tablespoon bacon drippings. Add butter to reserved bacon drippings; cook over medium high heat until butter is melted. Add onion and garlic. Cook over medium high heat until onion is soft and beginning to brown (2 to 3 minutes). Stir in thyme; continue cooking 1 minute. Whisk in flour until mixture is bubbly. Gradually whisk in milk, vegetable stock and reserved clam juice. Add bay leaf. Continue cooking, whisking occasionally, until mixture just comes to a boil (1 to 2 minutes). Stir in potatoes. Continue cooking until mixture comes to a boil; reduce heat to low and simmer until potatoes are tender (12 to 15 minutes).
3. Stir in half & half and clams. Cook over medium heat until mixture is heated through (1 to 2 minutes). Season with salt and pepper to taste. Add additional half & half to reach desired consistency. Serve immediately garnished with bacon and parsley.