Step 1

Drain clam juice from each can into a measuring cup and keep clams separate in a small bowl.

Step 2

Cut bacon slices into sliced 1/2" pieces. Add to a large stock pot over medium low heat. Slowly render and cook until crisp. Remove bacon with slotted spoon and set aside.

Step 3

Add the onions and celery to the bacon fat, turn heat up to medium high and cook for 5 minutes. Add the garlic and flour and cook for another 2 minutes, stirring frequently.

Step 4

Add both the drained and bottle of clam juice, heavy cream, potatoes, kosher salt, pepper and thyme. Stir to mix thoroughly and bring to a boil. Lower heat to simmer and cook for 15 minutes uncovered, stirring occasionally, scraping bottom of pan.

Step 5

Use a potato masher and carefully mash to desired thickness. I like to leave chunks of potatoes. Add the reserved clams, stir through and cook another minute or two until warmed through.

Step 6

Serve topped with bacon crumbles and crusty bread.