1. Render bacon in a large soup pot over medium heat until crisp and remove half for garnish

2. Add butter to bacon drippings and sauté onion and celery until translucent

3. Stir in flour and cook for one minute to form a roux

4. Slowly whisk in clam juice or stock and add potatoes and thyme

5. Simmer until potatoes are tender about 10 minutes

6. Stir in chopped clams and reserved clam juice and cook for 3 minutes

7. Reduce heat to low and pour in heavy cream stirring gently until chowder thickens

8. Season with salt pepper and smoked paprika if using

9. Preheat oven to 450°F and prepare bread dough then bake in a Dutch oven for 30–35 minutes

10. Let bread cool slightly before slicing

11. Ladle chowder into bowls garnish with reserved bacon and parsley and serve with bread