Directions

1. In a medium skillet over medium heat, cook bacon until just crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside.
2. Melt 2 tablespoons of butter in a large Dutch oven or saucepan. Add onion and sauté for 5-7 minutes until softened. Add the garlic, fresh thyme, dried parsley and
3. cayenne, stirring for 1-2 minutes until the garlic is fragrant. Sprinkle in flour and stir for 1-2 minutes until it’s incorporated and golden.
4. Add potatoes, vegetable stock, 1 cup of clam juice, milk and bay leaves. Bring to a simmer and cook for 15-20 minutes or until the broth is reduced and the potatoes are fork tender.
5. Remove bay leaves and stir in light cream, chopped clams and rest of clam juice. Simmer for 5-10 minutes until warmed through.
6. Season the chowder with salt and pepper, then add bacon, reserving some for topping.
7. Meanwhile, spread some of the Treasure Cave Gorgonzola cheese wedge onto 2 pieces of sourdough bread. Top each piece with the other piece of bread. Melt the remaining 2 tablespoons of butter in a large skillet and cook the grilled cheeses on each side until golden. Remove to a cutting board and slice each into small square croutons.
8. Serve chowder topped with reserved bacon, chopped parsley, additional black pepper, Gorgonzola grilled cheese croutons, and Treasure Cave Crumbled Gorgonzola Cheese.