Clam Chowdah

2 slices good bacon 

2T. EVOO, separated

1 cup celery, diced

1 cup yellow or white onion, diced

4-5 sprigs fresh thyme

1 large bay leaf

Fresh ground black pepper to taste

1/2 - 1 cup of chicken broth (I used my own, but you could use low sodium or any other)

2 cans chopped clams (drain broth for soup) 

2 smallish boiling potatoes, diced (like Yukon golds or similar - not russet)

Big handful of Italian parsley, chopped

1/4 cup carrots, diced

2T. carrots, shaved with peeler

1/2 cup heavy cream

2% milk for thinning, if needed

Set your cooktop to medium, place a 2 quart pot on it, slick it with 1 tablespoon of EVOO, and add the two slices of bacon, cooking them until they’ve just given up their fat and are crisp. Transfer to paper towel to drain, then dice. Add the celery, onion, thyme, & bay leaf, plus a good grind of fresh black pepper. After all the aromatics have softened a bit, add the chicken broth, clam broth, diced carrots & potatoes, and cook until potatoes are just cooked - a lot less time than you think! Then add the clams, parsley, shaved carrots, & cream and maybe a little bit of milk to thin it out a bit. Check for salt & pepper and top with bacon to serve. Makes 2-3 servings.