In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Add the diced onion and celery to the pot, saut?ing until softened, about 5 minutes.

Stir in the diced potatoes and cook for another 5 minutes.

Pour in the clam broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.

Add the clams (with juice), thyme, and black pepper. Stir to combine.

Stir in the heavy cream and butter, cooking until heated through. Adjust seasoning with salt if needed.

Serve hot, garnished with crispy bacon if desired.