Step 1

Fry the minced bacon in a large pot over medium heat until the fat renders and the bacon crisps, about 5 minutes.

Step 2

Add the onion to the bacon and drippings, and sauté until softened, about 5 minutes.

Step 3

Add the flour and stir until the flour takes on a little color, about 1 minute.

Step 4

Gradually whisk in the canned and bottled clam juices (do not add the clams yet) and 3 cups water.

Step 5

Add the potatoes, bay leaf, and thyme, and bring to a simmer. Reduce the heat to low and continue to simmer until the potatoes are tender, about 10 minutes.

Step 6

Add the clams, cream, and parsley, and season to taste with salt and pepper.

Step 7

Bring the pot to a simmer to heat through. Then remove from the heat and serve.