Step 1

In a medium saucepan on top of the stove, render bacon over medium-high heat until it is browned and crispy. Drain the grease; then add butter and onions and sauté until golden brown and caramelized.

Step 2

Next add the thyme and flour to form a roux.Separate the clam juice from the clams and add the juice plus the additional clam juice and water. Add the potatoes and simmer for 15 minutes until potatoes start to soften.

Step 3

Heat the heavy cream in a small saucepan over high heat until it's warm, but not boiling.

Step 4

Add the heated cream to the potatoes along with the chopped clams, parsley, salt and pepper; then simmer on low for 30 minutes