Dairy Free Clam Chowder

Cook Bacon: In a dutch oven, add bacon pieces and cook over medium heat until fat reduces. Remove bacon, leaving grease - set bacon aside.
Sauté: Add 2 tablespoons extra virgin olive oil, onion, carrots, 2 garlic cloves, celery, 1 tablespoon fresh thyme leaves, and 2 teaspoons fresh rosemary to the pan. Cook on medium heat, stirring fairly consistently for approximately 3 minutes.
Simmer: Add 4 cups russet potatoes, 2 cups full fat coconut milk, and 1 cup chicken broth. Let simmer until potatoes are soft, but firm.
Blend: Use a slotted spoon to scoop out approx. 2 cups of potatoes. Add them to a high speed blender along with 3-5 ounces clam juice. Blend until consistency is smooth. Return blended potatoes back to pot; stir to combine.
Combine: Add canned clams with their juice, 1 bay leaf and the bacon that was removed from the pan earlier (save some for garnish if you want) along with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Stir and bring to a low simmer for 5 minutes. Taste and add additional salt and pepper to taste. Continue to simmer until potatoes are done to your liking.
Serve: Enjoy with some extra crispy bacon on the top and enjoy!