Step 1

Cut the bacon into 1/2-inch strips and cook them in a big soup pot over medium-high heat, stirring often, until they're as crisp as you like. Reduce the heat if the bacon begins to scorch or smoke.

Step 2

Using a slotted spoon, transfer the bacon to a paper towel lined bowl to drain. Leave the bacon drippings in the pot.

Step 3

Bring the pot with the bacon drippings back up to medium-high heat and add the onions and celery. Cook for about 5 minutes or until the onion looks translucent, stirring and scraping the browned bits from the bottom of the pot.

Step 4

Add the potatoes, clams, clam juice, broth, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer on medium low for 15-20 minutes until the potatoes are fork-tender.

Step 5

Meanwhile, in a large glass measuring cup, whisk the tapioca flour into the heavy cream.

Step 6

Remove the chowder from the heat and wait until it stops bubbling. Slowly pour in the cream mixture while stirring. The chowder should thicken up pretty quickly. If it doesn't, put it back over the heat for a few minutes until it starts to bubble. Stir often because it scorches easily.

Step 7

Taste, and add a little salt if you think it needs it.

Step 8

Ladle into bowls and sprinkle with some crispy bacon to serve.