Cook the diced bacon in your large Dutch oven over medium heat. Let the fat melt until the bacon is very brown and crisp. This provides the signature Martha Stewart smoky base.

Add the diced onions and celery to the hot bacon fat. Cook for five minutes until they look very soft and clear. Your kitchen will smell like savory herbs very soon.

Stir in the cubed russet potatoes and the dry bay leaf. Pour in the strained clam juice to cover the vegetables. This helps the potatoes get very soft and tender.

Bring the liquid to a light boil and then lower the heat. Let it simmer for fifteen minutes total time on the stove. The potatoes should be easy to break with a spoon.

Pour the heavy cream into the hot pot very slowly. Add the chopped clams and the fresh thyme leaves now. These only need a few minutes to get warm and juicy.

Stir the soup gently and add plenty of black pepper. Remove the bay leaf before you ladle the soup into bowls. Serve it hot with some crunchy oyster crackers.