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

Remove the bacon and set aside, leaving the drippings in the pot.

Sauté the chopped onion and diced celery until softened, about 5 minutes.

Add the diced potatoes to the pot and stir to combine.

Pour in the clam juice and the juice from the canned clams.

Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.

In a small bowl, mix the flour with a bit of water to create a slurry. Stir this into the chowder to thicken it.

Stir in the heavy cream, thyme, salt, and pepper.

Return the cooked bacon to the pot and garnish with fresh parsley.

Serve warm in bowls with crusty bread.