Add chopped bacon to a large stock pot. Heat over medium heat to cook the bacon until it is browned. Remove from the pan and set aside. Pour out most of the bacon grease, reserve about 1 Tablespoon in the pot.

Add the butter and melt over medium high heat. Once the butter is melted add in the celery, onions and shallot and cook for about 5 minutes until everything is soft and translucent.

Add in the garlic and cook for about 1 minute, until you can just start to smell it.

Stir in the potatoes, chicken broth, salt, pepper, and dried thyme. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.

Meanwhile, mix together the flour and 1/2 cup of half-and-half until it is nice and smooth. Gradually pour it into the soup, stirring until the soup starts to thicken.

Stir in the clams, clam juice, and the remaining half-and-half. Heat the soup until everything is warm, but do not bring to a boil.

Turn the heat to low and add the bay leaf. Cook for 4-5 minutes for everything to come together.

Stir in about half of the reserved bacon and serve.

Top soup with parsley and remaining bacon.