• 1 onion, peeled and quartered
• 1 large carrot, peeled and cut into 4 pieces
• 2 ribs celery, cut into 4 pieces
• 5 thin slices bacon, cut in half
• 2 tablespoons canola oil
• 1 cup (240 ml) dry white wine
• 4 cups (960 ml) best-quality clam stock
• 5 sprigs fresh thyme

In a food processor, combine the onion, carrot, celery, and bacon and pulse until finely chopped.

Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Add the onion mixture and cook, stirring constantly, until soft and fragrant, about 5 minutes. Add the wine and cook until completely reduced.

Add the stock, 1 cup (240 ml) water, and the thyme and bring to a boil over high heat. Lower the heat to low and simmer until reduced to about 4 cups (960 ml) and the flavors have melded, about 30 minutes. Strain into a clean saucepan and keep warm. Or let cool to room temperature, transfer to a container with a tight-fitting lid, and refrigerate for up to 3 days or freeze for up to 1 month.