Clam Chowder

• 4 slices of bacon, cooked and crumbled 
• 3/4 sweet yellow onion, diced 
• 2 celery stalks, diced 
• 3 cloves of garlic, minced 
• 2 (6.5 oz) cans of chopped clams in juice 
• 3 cups chicken stock 
• 2 cups milk 
• 4 russet potatoes, peeled and cut into small cubes 
• Sea Salt and freshly ground black pepper 
• 1 bay leaf 
• 2-3 tbsp cornstarch 
• 1/4 cup chicken stock 
•  1 tbsp fresh parsley, chopped

In a large Dutch oven, cook the bacon over medium heat. Once the bacon is done, place it onto paper towels for later use. 

Remove all but 2 teaspoons of bacon grease from the Dutch oven. Add the onion and celery to the pan and sauté for 3-4 minutes then add the minced garlic and stir frequently for 45 seconds. 

Add the clam juice (reserving the clams for later), chicken stock, milk, russet potatoes, sea salt, black pepper, and bay leaf. 

Cover over medium-low heat for 60 minutes. 

When the potatoes are tender, bring the soup to a slight boil. 

Mix the cornstarch with 1/4 cup of cold chicken stock and mix thoroughly. 

Add the slurry to the soup and stir. Taste and re-season if desired; add the clams and stir. 

Reduce heat and let the soup thicken for a few minutes. Ladle into soup bowls and top with bacon crumbles and parsley. Enjoy.