Cozy Clam Chowder

Step 1 -Heat a large stockpot or Dutch oven over medium-high heat.

Step 2 -Add the bacon to the stockpot and cook until brown and crispy, about 6-8 minutes.

Step 3 -Transfer the cooked bacon to a paper-towel-lined plate and reserve 1 tablespoon of the bacon drippings in the stockpot.

Step 4 -Add the butter to the bacon drippings and melt.

Step 5 -Add the garlic and the onion to the butter and cook, stirring frequently, until the onions are translucent, about 2-3 minutes.

Step 6 -Stir the thyme into the onions until fragrant, about 1 minute.

Step 7 -Whisk the flour into the onion mixture until lightly browned, about 1 minute.

Step 8 -Gradually whisk the milk, the vegetable stock, the reserved clam juice, and the bay leaf into the flour mixture until slightly thickened, about 1-2 minutes.

Step 9 -Stir the potatoes into the soup mixture and bring to a boil.

Step 10 -Lower the heat to a simmer and cook until the potatoes are tender, about 12-15 minutes.

Step 11 -Stir the half-and-half and the clams into the soup mixture until heated through, about 1-2 minutes.

Step 12 -Season the soup with the salt and the pepper to taste.

Step 13 -If the soup is too thick, add more of the half-and-half as needed until the desired consistency is reached.

Step 14 -Garnish with the bacon and the parsley and serve immediately.