4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 leek, sliced, washed and cut into 1/2 moons
1 garlic clove, minced
3 small potatoes, peeled and cubed
1-2 cups bone broth
1 bottle (8 ounces) clam juice
1/4 teaspoon dried thyme
2 cups heavy cream (or cashew cream for dairy free)
2 cans (6-1/2 ounces each) chopped clams, undrained
Freshly ground black pepper to taste
Chopped parsley for topping

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion and leek in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, bone broth, clam juice, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.

Gradually stir cream into soup. Bring to a boil; 1-2 minutes.
Stir in clams and heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.