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In a large soup pot fry the bacon util brown and crispy, about 6-8 minutes. Drain on paper towels. Put one tablespoon of the bacon fat back in soup pot and add the garlic and onions, cook on medium heat until the onions are translucent, 2-3 minutes. Add in the thyme and stir until fragrant, 1 minute
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Whisk in the flour until lightly browned, about 1 minute. You will want to make sure the flour gets brown so you don't have a pasty taste. Slowly whisk in the milk, stock, clam juice from canned clams plus the bottle of clam juice and bay leaf and cook, stirring constantly until thickened about 1-2 minutes.Stir in potatoes.
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Bring pot to boil; reduce heat and simmer until potatoes are tender about 12-15 minutes. I like my potatoes cut in about 1/2" dice. Stir in Half & Half and clams until heated, 1-2 minutes; season, to taste, with salt and pepper.
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Serve garnished with bacon, parsley, cheese and/or green onions.
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We love serve the little oyster crackers with this soup.