Ingredients
Method
- Heat a dutch oven or other large heavy soup pot over medium heat. Add the bacon pieces and cook until browned, about 5 minutes.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and thyme leaves and stir until combined.
- To the pot add the potatoes, wine, bay leaves and reserved juice from the chopped clams. Stir until combined.
- Increase heat to medium-high and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
- In a separate bowl, whisk together instant potatoes, cornstarch and bottled clam juice until thickened.
- Add instant potato mixture into the soup pot and stir until incorporated. Remove and discard bay leaves.
- Add half and half, parsley, and chopped clams to pot and stir. Cook until heated through.
- Remove from heat. Season to taste with salt & pepper and serve immediately. Enjoy!