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Begin by cutting the bacon into small pieces and cooking it in a pot until it becomes crispy. Once done, remove the bacon but keep the rendered fat in the pot.
Next, add the butter to the pot. Once melted, incorporate the diced onion, garlic, and celery. Sauté the mixture until the vegetables are softened, which should take about five minutes.
Sprinkle in the flour and cook it, stirring constantly, until it forms a roux and turns a light brown color.
Gradually add the clam juice, whole milk, and heavy cream to the pot, stirring well. Bring this mixture to a gentle simmer.
Add the diced potatoes, thyme, bay leaf, and a pinch of pepper. Allow the mixture to simmer for 30 to 45 minutes, or until the potatoes are very tender. Hold off on adding salt at this stage.
Stir in the chopped clams and heat the soup for an additional five minutes, being cautious not to overcook the clams.
Remove the bay leaf from the soup and discard it. Stir the cooked bacon back into the chowder, adjust the seasoning with salt to taste, and garnish with parsley before serving.