Instructions

1. In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
2. Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened, then add the garlic for the last 30 seconds.
3. Sprinkle the flour over the cooked onions and celery and cook, stirring frequently for 1-2 minutes until absorbed and the raw taste of the flour is cooked out.
4. Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme.
5. Add the chopped potatoes, then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
6. Add the cream and half of the reserved bacon and stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning as needed.
7. Serve with the remaining cooked bacon and freshly chopped parsley sprinkled over the top.