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1
Bring 2 cups of the water to a boil in a large soup pot.
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2
Add half of the clams, cover and cook just until they open, 5 to 8 minutes; remove the clams to a platter as they open.
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3
Return the water to a boil and repeat with the remaining clams.
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4
Strain the clam broth through 4 layers of dampened cheesecloth to remove any sand or grit; reserve 4 cups of the broth.
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5
Remove the clams from the shells and coarsely chop them.
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6
In a skillet, melt the butter until foamy.
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7
Add the flour and cook over moderately low heat, stirring frequently, until the roux is lightly golden, about 15 minutes.
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8
Meanwhile, wipe out the soup pot.
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9
Add the bacon and cook over moderate heat, stirring occasionally, until slightly brown and crisp, about 6 minutes.
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10
Pour off all but 1 tablespoon of the bacon fat.
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11
Add the carrots, onion and celery and cook, stirring occasionally, until softened, about 12 minutes.
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12
Add the potatoes, raise the heat to moderate and cook, stirring, until crisp-tender, about 5 minutes.
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13
Add the remaining 1 1/2 cups of water to the pot along with the reserved clam broth, the cream, milk, pepper and thyme.
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14
Simmer over low heat until the potatoes are just tender, about 5 minutes.
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15
Add the roux and cook over moderately low heat, stirring, until thickened, about 10 minutes.
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16
Add the clams and cook until heated through, about 3 minutes.
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17
Ladle the clam chowder into soup bowls and serve piping hot.
