Clam Chowder

1: In a large pot, cook the bacon on low heat to render out the fat. Once bacon is cooked, set aside on paper towel.

2: Add in your butter while scraping down the sides of the pot from the bacon fat.

3: Add the diced onions, celery, and garlic. Cook for 5 minutes then add Worcestershire while mixing.

4: Add in your flour and cook for 3 minutes.

5: Add in chicken broth while stirring then add in half & half + reserved clam juice and let come to a simmer. Let simmer for 10 minutes.

6: Add in your diced potatoes, bay leaves, & thyme. Let simmer on low until potatoes are tender and soup thickens.

7: Take out bay leaves + thyme sprigs then add in your clams as well as some of the bacon bits. Stir and cook an additional 5 minutes.

8: Taste and adjust with salt + pepper to your liking.

9: Serve soup with parsley + bacon bits for garnish and enjoy!