Start by heating a large pot over medium heat. Add the diced bacon and cook for 6-8 minutes until crispy. Remove the bacon and set it aside on a paper towel, keeping about 1 tablespoon of the bacon fat in the pot.

Melt butter in the same pot, then add minced garlic and diced onion. Cook, stirring, for about 2-3 minutes until the onions turn translucent. Stir in the thyme, letting it become fragrant for about a minute.

Gradually whisk in the flour and cook for another minute until the mixture lightly browns. Slowly pour in the milk, vegetable broth, clam juice, and bay leaf, whisking constantly for 1-2 minutes as the sauce starts to thicken. Add the diced potatoes and bring the mixture to a boil.

Reduce the heat and simmer for about 12-15 minutes, or until the potatoes are tender.

Stir in the half and half along with the clams. Heat everything through for about 1-2 minutes. Adjust seasoning with salt and pepper to taste. If the chowder is too thick, you can add more half and half to reach the desired consistency.

Serve your chowder immediately, garnished with the crispy bacon and fresh parsley. Enjoy!