Instructions: 

1. Cook the Bacon: In a large pot or Dutch oven over medium-high heat, cook the diced bacon until crispy, about 6–8 minutes. Remove the bacon and set aside, leaving about 1 tablespoon of the rendered fat in the pot.​
2. Sauté Aromatics: Add the butter to the pot. Once melted, add the minced garlic and diced onion. Cook, stirring frequently, until the onions are translucent, approximately 2–3 minutes. Stir in the dried thyme and cook for an additional minute until fragrant.​
3. Create the Roux: Sprinkle the flour over the onion mixture and stir continuously for about 1 minute to cook off the raw flour taste.​
4. Add Liquids and Potatoes: Gradually whisk in the milk, vegetable stock, reserved clam juice, and add the bay leaf. Stir in the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 12–15 minutes.​
5. Incorporate Clams and Cream: Stir in the chopped clams and half-and-half. Cook for an additional 1–2 minutes until heated through. Season with salt and freshly ground black pepper to taste.​
6. Serve: Remove the bay leaf. Ladle the chowder into bowls and garnish with the cooked bacon and chopped fresh parsley. Serve hot. 

For more details and tips, you can visit the original recipe here