Ingredients

• 3 sli. bacon, diced small
• 4 tbsp. butter
• 2 1/2 tsp. garlic, minced
• 2 1/2 tsp. shallots, minced
• 3 tbsp. THRIVE Chopped Onions - Freeze Dried
• 3 tbsp. THRIVE Celery - Freeze Dried
• 3 tbsp. THRIVE Carrot Dices
• 1/4 tsp. thyme, dry
• 3/4 tsp. Old Bay seafood seasoning
• 1 1/2 c. chopped clams
• 3 c. clam juice
• 1 tsp. clam base
• 3 c. water
• 1 c. THRIVE Potato Dices - Freeze Dried
• 2 c. THRIVE Béchamel (Creamy White Sauce)
• 1/2 c THRIVE Sour Cream Powder
• 1/4 tsp. white pepper
• 1 tsp. Worcestershire sauce
• 1/2 tsp. red wine vinegar
• 1 tbsp. lemon juice
• 1 tsp. Cholula hot sauce
• 1 tsp. Chives
• 1 tsp. Parsley

Directions

1. In a skillet, brown the bacon and drain grease (or reserve some to add flavor to soup).
2. Set aside.
3. In a heavy duty 3 quart saucepan, sweat butter, garlic, and shallots to release flavor.
4. Add bacon, onions, celery, carrots, thyme, Old Bay seasoning, and clams with juice and base.
5. Allow to sweat for a minute.
6. Add water and bring to a simmer.
7. Add potatoes, then whisk in béchamel.
8. Bring to a simmer for 3-4 minutes on low or until thickens.
9. Reduce heat and add remaining ingredients.