Sauté 2 tablespoons of bacon fat over medium-high heat, add 1 chopped onion, 1 diced celery stalk, and 1 teaspoon of fresh thyme, and sauté until the onion is translucent.

Stir in 2 minced garlic cloves and cook for an additional minute.

Pour in 2 cups of clam juice and 2 cups of chicken stock; add 2 cups of cubed russet potatoes, season, and bring it to a boil.

Melt 4 tablespoons of salted butter in a separate saucepan and whisk in 1/4 cup of all-purpose flour, cooking for 2-3 minutes.

Gradually whisk in 1 cup of heavy cream to the roux until fully combined.

Once boiling, stir in the roux mixture, reduce heat, and simmer for 15 minutes.

Introduce 2 cans of drained clams and heat through for 2-3 minutes.

Remove the bay leaf and stir in 1/4 cup of chopped flat-leaf parsley.

Ladle the hot chowder into prepared bread bowls and serve immediately.