Instructions: Preparation:
Fry minced bacon over medium heat in a large soup kettle until fat renders and bacon crisps, about five minutes.

Add onion to bacon and drippings, and saute until softened, about 5 miutes. Add flour; stir until lightly colored, about one minute. Gradually whisk in canned and bottle clam juices and 3 cups of water. Add potatoes, bay leaf, and thyme, and bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 10 minutes. Add clams, cream, and parsley, and season to taste with salt and pepper. Bring to a simmer. Remove from heat and serve.

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