- 1
Bring water to boil in medium saucepan. Add clams, cover, and cook for 5 minutes. Stir clams thoroughly, cover, and continue to cook until they just begin to open, 2 to 5 minutes. As clams open, transfer them to bowl and let cool slightly. Discard any unopened clams.
Timer: 5m - 2
Measure out and reserve 1 cup of clam steaming liquid, avoiding any gritty sediment that has settled on bottom of saucepan. Using paring knife, remove clam meat from shells and chop coarse.
- 3
In clean saucepan, cook bacon over medium heat until crisp, 5 to 7 minutes. Add onion and celery and cook until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 10 seconds. Stir in flour and cook for 1 minute.
Timer: 7m - 4
Slowly whisk in broth and reserved clam steaming liquid, scraping up any browned bits and stirring vigorously. Stir in potatoes, bring to simmer and cook until potatoes are tender, 20 to 25 minutes. Off heat, stir in chopped clams and cream and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
Timer: 25m