Add a soup pot to the stove over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crispy. This will take about 4-5 minutes.

Use a slotted spoon, remove the bacon, and add to a paper towel-lined plate. Blot off any excess grease.

Drain all about two tablespoons of the bacon grease from the pot. Add the onions, carrots, and garlic, and season with salt and pepper.

Sautee until soft, which will take about 4-5 minutes. Sprinkle the chickpea flour and cook for another minute. Be sure that you are stirring frequently.

Add the clam juice, milk, and heavy cream. Whisk to combine.

Add the potatoes, Old Bay seasoning, fresh thyme, and 2/3 of the cooked bacon. Season with more salt and pepper if needed. Stir.

Increase the stove heat to medium-high and bring the soup mixture to a low boil. Immediately reduce the heat to medium-low, then cover and simmer until the potatoes are fork tender. This will take about 15 minutes.

Once the potatoes are done, add the clams and stir. Cook for 2-3 minutes or until the clams are fully heated.

Remove the soup from the heat and add any leftover bacon and fresh parsley. Serve!