Clam Chowder

Ingredients

• 6 slices of bacon, diced

• 1 tablespoon TAO Extra Virgin Olive Oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups clam juice

• 2 cups whole milk

• 1 1/2 cups heavy cream

• 1 pound russet potatoes, peeled and diced

• 2 cans chopped clams, drained

• 1 tablespoon TAO Traditional Balsamic Vinegar

• Salt and black pepper, to taste

• 2 tablespoons fresh Italian parsley, chopped

Directions

1. In a large soup pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

2. Add the olive oil to the pot with the bacon grease and heat over medium heat. Add the diced onion and garlic, and cook until the onion is translucent, about 5-7 minutes.

3. Sprinkle the flour over the onion and garlic mixture, and stir to combine. Cook for 1-2 minutes, stirring constantly.

4. Add the clam juice, whole milk, and heavy cream to the pot and whisk until smooth. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.

5. Add the drained clams to the pot along with the cooked bacon, balsamic vinegar, salt, and black pepper. Stir to combine and cook for an additional 5-10 minutes.

6. Serve the clam chowder hot, garnished with fresh parsley.