Bacon Potato Clam Chowder with Roasted Garlic Milk Base

Method

1. Preheat oven to 400°F (200°C). Place garlic cloves in olive oil, wrap in foil, and roast for 25 minutes until golden and soft.
2. In a large pot, cook bacon until crispy; remove and set aside.
3. In the same pot, sauté onions until fragrant.
4. Add potatoes and cook for 5 minutes, then add clams and their brine.
5. Stir in milk, half-and-half, and flour; simmer until thickened.
6. Stir in roasted garlic and its oil, then season with salt and pepper.
7. Serve warm.