DIRECTIONS
Place the clams and 2 cups of water in a large pot.
Cover, bring to a boil; cook 5 minutes.
Uncover and cook until clams open (discard any that do not open).
Transfer clams to a bowl and pour liquid into a large measuring cup.
This makes 3 cups; add water if necessary.
Wipe out pot.
Pour the liquid back into the pot through paper towel-lined sieve.
Add potatoes, cover, simmer until tender.
Remove 1/3 of the potatoes.
Continue to cook remaining potatoes until soft.
Puree in batches in a blender until smooth.
Return soup to the pot.
Cook the bacon until crisp.
Add onion and celery, cook until soft.
Add the garlic, thyme, and bay leaves, cook 3 more minutes.
Add bacon mixture and reserved potatoes to the soup.
Cover, cook 5 minutes.
Remove clams from their shells and roughly chop.
Stir the clam meat and half and half into the soup, remove from heat, cover and set aside. 20 to 30 minutes.
Serve topped with a slice of butter, parsley, chives and paprika.
Serves 4.