New England Clam Chowder
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)
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