Prep time: 10-15 minutes

Cook time: 35-45 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 3-4 Russet potatoes cubed
• 4-5 slices of bacon chopped (reserve 2 tbsp. of rendered fat in pot)
• 3 tbsp. unsalted butter
• 3 tbsp. flour
• 3 cups vegetable stock
• 2 (6.5 ounce) cans clams (reserving 1/2 cup clam juice)
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp oregano
• 1 bay leaf
• 1 tsp dried thyme
• Salt & pepper to taste

Process:

1. In a soup pot add in the bacon and leaving the heat on medium/ high let the bacon crisp up.
2. Remove cooked bacon and place on a paper towel lined plate and reserve 2 tbsp. of bacon fat in the pot.
3. Add in the butter and let it melt.
4. Once butter is melted add in the onion and cook until onions are cooked through.
5. Add in the garlic and cook until fragrant, about 60 seconds.
6. Add in the flour and cook stirring constantly for 60-90 seconds.
7. Add in the whole milk and cook stirring often until the mixture has thickened.
8. Add in the vegetable stock and clam juice and mix well to incorporate.
9. Season with oregano, bay leaf, thyme, salt and pepper. Mix well to combine.
10. Add in the potatoes, lower the heat to a simmer, cover the pot and cook until the potatoes are cooked through, about 20 minutes.
11. Remove the bay leaf and discard.
12. Add in the clams and heavy cream. Mix and cook for an additional 5-10 minutes, until clams have heated through.
13. Plate, top with crumbled bacon and ENJOY!