Boston Clam Chowder - Olive Oils from Spain

Ingredients

• 4 slices of diced bacon
• 2 tablespoons of extra virgin olive oil from Spain
• 2 cloves minced garlic
• 1 dice onion
• 1/2 teaspoon dried thyme
• 3 tablespoons of all-purpose flour
• 1 cup of milk
• 1 cup of vegetable stock
• 2 (6.5-ounce) cans of chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup of cream
• Kosher salt, and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley leaves