In a large Dutch oven over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 4 minutes.

Stir in the butter until melted. Sprinkle the flour over the vegetables and whisk constantly to form a light roux, cooking for 1–2 minutes.

Gradually pour in the clam juice and reserved clam liquid, whisking to avoid lumps. Add the water or broth and continue whisking until smooth.

Stir in the diced potatoes and thyme. Increase heat to medium-high, bring to a simmer, then reduce heat to medium-low. Cover and cook until potatoes are tender, about 15–20 minutes.

Pour in the heavy cream and add the drained clams and cooked bacon. Gently heat through for another 5 minutes—avoid boiling to keep the clams tender.

Season with salt and pepper to taste. For extra flair, top each bowl with a sprinkle of chopped parsley before serving.

Enjoy your comforting new england clam chowder hot!