adapted from Pam Anderson who I assisted at Draeger's Cooking School
Cook the bacon until crisp in a heavy stockpot over medium heat. Remove the crisp bacon pieces to a plate and set aside for later. To the bacon drippings (alternatively, you can pour off the drippings and add a tablespoon of olive oil) add the chopped onion and cook until softened, about 5 minutes.
Whisk in the bottled clam juice, juice from the canned clams, and 1 cup water. Add the diced potatoes, bay leaf, thyme, and simmer 10 minutes or until the potatoes are tender. Add the clams, cream, reserved bacon, parsley, and heat gently without boiling. Season to taste with sea salt and freshly ground black pepper. Enjoy!