Start by draining the clam juice into a measuring cup, and set the clams aside in a small bowl.

Chop the bacon into 1/2-inch pieces. In a large stock pot, over medium-low heat, add the bacon. Cook slowly until it turns crispy, then use a slotted spoon to remove it and place it aside.

Next, in the same pot with the bacon fat, add the onions and celery. Raise the heat to medium-high and cook for about 5 minutes. Then, stir in the garlic and flour, cooking for another 2 minutes while stirring often.

Now, add the drained clam juice and the bottle of clam juice, along with the heavy cream, cubed potatoes, salt, pepper, and thyme. Mix everything together well, and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for 15 minutes, stirring occasionally and scraping the bottom of the pan.

Using a potato masher, mash the chowder to your desired consistency. I love leaving some chunks of potatoes for texture! Finally, add the reserved clams, stirring them in and letting everything warm through for another minute or two.

Serve your chowder topped with crispy bacon crumbles and some crusty bread on the side. Enjoy this delightful dish with family or friends, especially on those relaxing weekends!