In a large stock pot or dutch oven, cook bacon on medium low heat to slowly render out the fat, and make bacon crispy. Remove cooked bacon with a slotted spoon, saving back 2 tablespoons of the rendered fat in the pot.

Saute onion, celery and carrots in the fat until soft and translucent, about 6-8 minutes. Add in minced garlic and salt and cook for another 30 seconds.

Add flour to make a roux and cook for 1-2 minutes, whisking constantly.

Whisk in clam juice, broth, thyme and bay leaves until smooth and combined. Add in potatoes and bring to a boil, simmer until potatoes are tender 10-12 minutes. Scrape the bottom of the pot frequently with a wood spoon to prevent scorching.

Add in heavy cream and canned clams, bring to a low simmer to warm through, but do not bring to a full boil.

To serve in a bread bowl: cut the tops off of the bread bowl, about ¼ of the way down the bowl. Scoop out most of the inside of the bread, and ladle in soup, top with reserved bacon. Serve with the top and inside bread pieces for dipping.