Step 1

In a large stockpot, cook the bacon on medium heat until crisp.

Step 2

Remove the cooked bacon from the pot and transfer to a paper towel and set aside.

Step 3

Add the celery, onion, and garlic into the stockpot.

Step 4

Saute the veggies for about 5 minutes or until softened.

Step 5

Add the cream cheese to the pot and stir continuously to melt it.

Step 6

Next, stir in the chicken bone broth/stock, clam juice, pepper, and thyme.

Step 7

Bring the soup mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.

Step 8

Gradually, add in the heavy cream.

Step 9

Raise the heat and bring the soup to a boil once again, then reduce the heat to low.

Step 10

Stir in the clams and season with salt to taste. Let simmer for 2-3 more minutes.

Step 11

To serve, garnish with fresh thyme, the cooked bacon pieces, and more pepper.