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1.
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2
Wash the clams well in cold water and put into a heavy soup pot.
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Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.
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2.
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Add water and clam juice.
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Cover the pot and bring to a boil over high heat.
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Cook until the clams open, shaking the pot occasionally.
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Remove clams from their shells, pouring any remaining broth back into the pot.
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Cover the clams and set aside.
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Strain the broth through a fine sieve and set aside.
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3.
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Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes.
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Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter.
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Cook for 15 minutes, stirring, to wilt the onions.
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Add the potatoes and the strained broth.
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Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through.
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Skim any foam that rises to the surface.
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4.
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Meanwhile, coarsely chop the reserved clams.
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Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through.
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Do not overcook.
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5.
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Season generously with pepper and stir in the parsley.
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Serve in mugs with oyster crackers, if desired.
