2 SLICES OF BACON
1 TBSP BUTTER
1/4 TSP THYME
1/2 CUP MILK
1/2 CUP STOCK
1 CAN CLAMS
1/2 CUP HEAVY CREAM
1 TBSP PARSLEY
2 TBSP FLOUR
2 SCOOPS MARINE COLLAGEN
Dice the bacon and brown it in a large pot.
(You can remove the bacon and save for garnish but I like to leave it in the soup)
Once the bacon is cooked through add the onion and butter. Continue to cook until the onion is tender, add the garlic and cook until fragrant (30 seconds to a minute)
Stir in the flour and cook for 1 more minute.
Whisk in the milk, stock and clam juice from the can. Dice the potato into 1/4 in cubes and add it to the pot with the thyme. Bring to a boil then reduce to simmer for about 15 minutes until the potato is tender.
Add the collagen, heavy cream and clams and parsley, bring back up to a simmer then serve with your favorite crusty bread.