Clam Chowder

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Directions

• Turn oven on 400 degrees Fahrenheit. Lay 5 pieces of bacon on cookie tray and bake for 20-25 minutes until brown and crispy. Let cool. Chop finely.
• You will need at least a 6 qt pot for this soup. Add 2 tbs olive oil, chopped bacon, 1/2 cup finely diced onion and 1/2 cup carrots to pot on medium heat until onions are translucent.
• Add 1 tbs paprika, 1 tbs salt, 1 tbs pepper, 2 bay leaves and the bunch of thyme (destalked, just the leaves) to the pot. Stir all ingredients.
• Add 2 tbs franks red hot sauce, 6 cups milk, 1/2 cup whipping cream and one 2 lb (32 ounce) chicken broth to the pot. Stir.
• Add the clams and finely diced potatoes to the pot. Cook on medium for about 30 minutes. Checking and stirring frequently.
• Turn to a medium low heat and cook for another 20-25 minutes ( stirring every 10 minutes or so. ) until potatoes are soft.
• Enjoy!