Ingredients

• 6 slices bacon, diced
• 1 tablespoon olive oil
• 2 bulbs fennel, chopped into 1/4-inch pieces
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1 pound tri-color baby potatoes, cut in half
• 4 sprigs thyme
• 2 bay leaves
• 2 cups heavy cream
• 20 littleneck clams
• 1/4 cup chopped parsley
• Kosher salt, to taste
• Ground black pepper, to taste
• Crackers to serve (optional)

Directions

In a Dutch oven over medium-high heat add the diced bacon and olive oil. Cook the bacon for 10 minutes or until the fat is rendered and the bacon is crispy.

Remove bacon and add in fennel. Cook 5 minutes until softened, season with salt and pepper. Add in garlic and cook additional 1 minute until fragrant. Deglaze the pan with white wine, cooking 2-3 minutes until reduced by half. Add the vegetable stock and bring to a simmer. Add the potatoes, thyme, and bay leaves. Simmer the soup until the potatoes are fork tender. Next stir in the heavy cream and season the soup with salt and pepper to taste. Bring the mixture back to a simmer, add the clams, cover and cook 4-5 minutes or until the clams open. Serve immediately with parsley to garnish.

Serves 4