4cans (6 1/2 oz) minced clams preferably Doxsee (No MSG) Minced Clams; clams and juice separated 2 (8 oz.) bottles clam juice, preferably Doxsee brand
3medium waxy red boiling potatoes
1large bay leaf
1/2teaspoon dried thyme leaves
1tablespoon minced fresh parsley
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 minutes. 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.