If you are using canned clams, drain them, reserving the clam juice and set aside both.
Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
Serve in bowls and top with some of the crumbled bacon. Enjoy!