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- Cook the bacon in a large saucepan or pot over medium heat for about 5 minutes, until browned and crispy.
- Transfer to a paper towel-lined plate and reserve.
- Add the onions and celery to the bacon fat and cook for about 5 minutes, until soft.
- Stir in the flour and cook for 1 minute to eliminate that raw flour taste.
- Pour in the reserved juices from the clams, the bottled clam juice, and the milk, stirring steadily to ensure the flour is evenly incorporated.
- Bring the mixture to a simmer and add the potatoes and thyme, if using. Simmer for about 10 minutes, just until the potatoes are tender.
- Season with salt and black pepper.
- Just before serving, add the clams and simmer long enough to heat them through.
- Garnish with the reserved bacon.
