Heat a large soup pot over medium heat. Add bacon and cook for 4-5 minutes, stirring occasionally, until the bacon becomes crispy. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set it aside.

Drain and discard all but 2 tablespoons of bacon grease from the pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté for 4-5 minutes until soft. Sprinkle with chickpea flour and cook for another minute, stirring frequently.

Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme, and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.

Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer for 15 minutes until the potatoes are fork-tender.

Once the potatoes are cooked, add the clams and stir to combine.

Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired.

Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!