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Drain the juice from fresh clams, setting it aside. Strain the juice to remove any pieces of shell. Add enough water to the juice to make 1 1/2 cups (375 ml) of liquid. Rough-chop the clams into small pieces and set aside. Canned clams can be used instead of fresh clams. You should still drain the liquid from these clams and reserve it for use in the chowder. Add enough water to the liquid to make 1 1/2 cups (375 ml) of liquid. Alternatively, add bottled clam juice to the reserved clam juice instead of water. Doing so will create a stronger clam flavor. Cook the bacon over medium heat for several minutes until it turns crisp and brown on both sides. If the saucepan is too small to place full strips of bacon in, cut the slices in halves or thirds before placing them in the pan. Note that bacon has enough fat in it to cook without the addition of extra oil. When the bacon has finished cooking, drain it on paper towels and crumble it into small pieces. Set aside until the end. Alternatively, you could use pre-cooked bacon or bacon bits instead of cooking your own bacon. Pour most of the bacon grease out of the saucepan, saving only 1 Tbsp (15 ml). If, for whatever reason, you do not have enough grease to leave 1 Tbsp (15 ml) in the pan, add enough olive oil or cooking oil to make up the difference. If using pre-cooked bacon or bacon bits, heat 1 Tbsp (15 ml) of olive oil or cooking oil in a large saucepan over medium heat. Pour the reserved, diluted clam juice into the saucepan. Add the potatoes, onion, instant bouillon granules, Worcestershire sauce, black pepper, and dried thyme immediately afterward. You will need 3 medium potatoes, peeled and chopped into small, bite-size pieces. This should make about 2 1/2 cups (625 ml) of potatoes. Chop 1 large onion, creating roughly 1 cup (250 ml) of chopped onion. Use chicken or vegetable bouillon granules. Do not use beef-flavored granules. Crush the thyme with your fingers before adding it. If using fresh thyme instead of dried, use 1 Tbsp (15 ml) and chop the thyme well before adding it. Heat the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let simmer for 15 minutes. Cover the pan as the chowder base simmers. The potatoes should be tender once finished. Press each potato against the side of the pan using the back of a fork. The potatoes should not be completely mashed, but they should be crushed or crumbled once finished. Note that this step can be skipped if you diced the potatoes into small enough chunks. In a separate dish, combine the milk, half-and-half, and flour until smooth. Stir this mixture into the saucepan until evenly blended. Once the flour mixture has been added to the chowder base, the contents of the saucepan should bubble and thicken. You can use whole milk or 2-percent milk. Similarly, you could use half-and-half or light cream. Stir the chopped or minced clams into the chowder. Let boil, then reduce the heat and cook for 2 additional minutes. Boiling and simmering the chowder after you add the clams will ensure that the clams are cooked without being overcooked. It also ensures that the entire dish will be heated through. Pour the clam chowder into individual serving bowls and sprinkle with some of the bacon that you set aside earlier.
Strain the clam juice. Cook the bacon in a large saucepan. Drain most of the grease. Combine the chowder base ingredients. Simmer the contents of the saucepan. Crush or lightly mash the potatoes. Stir in the milk, half-and-half, and flour. Add the clams. Garnish with bacon and serve.