Clam Chowder

Soak clams in salted water for 20-30 minutes to get rid of sand.

Steam clams in chardonnay/water for 6-10 minutes (immediately after opening). Reserve clam meat and juices.

Cook bacon in a pan to render and crisp.

In a pot, sauté garlic and chopped vegetables until softened.

Make a roux in the center. Mix in flour and butter. Slowly add cold milk and cream, stir to dissolve any flour.

Add rest of the chowder base, then bring liquid up to a simmer. Season and cook 45 minutes or until vegetables soften.

Add in fresh thyme and lemon juice, cook for 5-10 minutes.

Add crispy bacon, clam meat, and chopped parsley in a serving bowl. Pour hot chowder over to finish.