a large stockpot or Dutch oven heated to a medium-high temperature Cook the bacon for 6 to 8 minutes, or until it is crispy and browned. 1 tablespoon of extra fat should be kept in the stockpot and is transferred to a plate lined with paper towels.

In a stockpot, melt the butter. Cook the onion and garlic together, stirring regularly, for two to three minutes, or until the onions are transparent. Thyme should be added and stirred for about a minute.

For approximately a minute, whisk in the flour until just just browned. Add the milk, vegetable stock, clam juice, and bay leaf gradually while whisking. Cook, stirring frequently, until the mixture begins to thicken, about 1-2 minutes. Add potatoes and stir.

Bring to a boil, then lower the heat and simmer for 12 to 15 minutes, or until the potatoes are soft.

Add salt and pepper to taste and stir in half-and-half and clams until heated through, about 1-2 minutes. Add more half and half as necessary to get the correct consistency if the soup is too thick.

If prefered, top with bacon and parsley before serving.