Heat a dutch oven or large pot to medium heat.

Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.

Leave the bacon pork fat in the large pot and add the butter, chopped onions, carrots, celery and minced garlic.

Add 1 teaspoon salt and ½ teaspoon black pepper and sauté 3-5 minutes until slightly tender.

Add the white wine and cook for an additional two minutes. Add the flour and stir until combined and thickened.

Add the vegetable broth, reserved juices from the clams, bay leaf, dried thyme, chopped potatoes and corn.

Then increase the heat and bring the clam broth to a boil. Once boiling, reduce the heat to a simmer for about 15 minutes until the potatoes are fully cooked through and you have tender potatoes.

Add the clams roughly chopped to the soup.

Add an additional 1-2 teaspoon of salt to taste. Add the heavy cream and cook an additional 2-3 minutes until thickened.

Top with bacon, remove the bay leaf before serving and enjoy!

Using my High Fiber Bread Recipe - No Knead & No Stand Mixer follow the instructions for making the dough. At Step 4, before letting your dough rise, split the dough into two bowls to rise, making two bread bowls.

Before baking the bread bowls, lightly shape the dough upward to your desired bread bowl size and bake.

Once the bread bowls are cool, with a bread knife, cut out a large circular hole for your soup filling and enjoy!