Rhode Island Clam Chowder

Ingredients

• 24 Cherry Stone clams, scrubbed
• 3 Ounces bacon, sliced into lardons
• 1 Tablespoon butter
• 1 large yellow onion, diced
• 3/4 Cups celery, diced
• 2 cloves garlic, minced
• 1 1/2 Pound Yukon gold potatoes, peeled and diced
• 1/2 Cup white wine
• 4 Cups clam juice
• 2 Cups water
• 2 sprigs thyme
• 2 bay leaf
• Salt and pepper, to taste
• 1/4 Cup fresh parsley, chopped
• Heavy cream for garnish

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