In a large pot, cook the diced bacon over medium heat until crispy.

Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent.

Stir in the diced potatoes and cook for an additional 5 minutes.

Add the clam broth and bring to a boil.

Reduce the heat to low and let the chowder simmer for about 15 minutes or until the potatoes are tender.

Stir in the chopped razor clams and heavy cream.

Sprinkle in the dried thyme, salt, and pepper to taste.

Dish the chowder into bowls and garnish with chopped parsley.