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1
In a large stockpot bring 3 cups of water to a boil.
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2
Add the clams, cover, and cook for 5 minutes.
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3
Uncover the pot and quickly stir the clams with a wooden spoon.
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4
Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
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5
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand.
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6
(You should have about 8 cups of clam broth.
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7
If not, add enough water to bring the volume up to 8 cups.)
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8
When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces.
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9
Set the clams and broth aside.
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10
Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered.
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11
Pour off all the bacon fat except 2 tablespoons.
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12
Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes.
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13
Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
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14
Add the potatoes and reserved clam broth and bring to a boil.
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15
Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes.
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16
(If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.).
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17
Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
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18
Set the chowder aside for 1 hour, covered, to allow the flavors to marry.
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19
Place the pot over low heat and slowly reheat, being careful not to let boil.
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20
Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
