• 3 slices bacon, diced small
• 4 T butter
• 2 1⁄2 t garlic, minced
• 2 1⁄2 t shallots, minced
• 3 T thrive chopped onions (fd)
• 3 T thrive celery (fd)
• 3 T thrive carrot dices
• 1⁄4 t thyme, dry
• 3⁄4 t old bay seafood seasoning
• 1 1⁄2 c chopped clams
• 3 c clam juice
• 1 t clam base
• 3 c water
• 1 c thrive potato dices (fd)
• 1⁄2 c thrive sour cream powder + 1/4 c. water
• 1⁄4 t white pepper
• 1 t worcestershire sauce
• 1⁄2 t red wine vinegar
• 1 T lemon juice
• 1 t thrive béchamel sauce, dry

In a skillet, brown the bacon and drain grease (or reserve some to add flavor to soup). In a heavy duty 3 quart saucepan, sweat butter, garlic, and shallots to release flavor. Add bacon, onions, celery, carrots, thyme, Old Bay seasoning, and clams with juice and base. Sweat for a minute, then add water and bring to a simmer. Add potatoes, then whisk in béchamel. Bring to a simmer for 3-4 minutes on low or until thickens. Reduce heat and add remaining ingredients and 1 tsp. each of hot sauce, THRIVE Chives (FD), and THRIVE Parsley (FD).