Step 1: Ia heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 3 minutes.
Step 2: Add in wine, whipping cream, whole milk and the juice from the clams (save the clams to add in the end). Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens and releases the starches and thickens the chowder base.
Step 3: Add in the reserved clam meat, evaporated milk and chopped parsley; bring to JUST a simmer and remove from heat.
Step 4: Season with salt and lots of black pepper.
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