4 slices bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups clam juice
2 cups diced potatoes
1 cup whole milk
1 cup heavy cream
2 cans chopped clams, drained, with juice reserved
1 bay leaf
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Cook bacon in a large pot over medium heat until crisp
Remove bacon and set aside, leaving drippings in the pot
Add onion and celery to the pot and cook until softened
Stir in butter and let it melt
Add flour and cook for 1 to 2 minutes, stirring constantly
Slowly whisk in clam juice until smooth
Add potatoes, bay leaf, and thyme
Bring to a simmer and cook until potatoes are tender
Stir in milk, cream, and clams
Add reserved clam juice if needed for more flavor
Heat gently until hot, without boiling
Season with salt and black pepper
Remove bay leaf
Serve topped with bacon and parsley