In a Dutch oven or a large saucepan, fry the bacon over medium heat until the fat renders and the bacon crisps, about 7 minutes. With a slotted spoon, transfer the bacon to a small bowl; set aside.
Add the onion and bell pepper to the bacon drippings; sauté until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the clam juice (from the cans and the bottle) and 1/2 cup water and then add the tomatoes, potatoes, and thyme.
Simmer until the potatoes are tender, about 10 minutes. Add the clams and parsley, season to taste with salt and pepper; and bring to a simmer. Remove the pot from the heat, ladle the chowder into bowls, sprinkle with the reserved bacon, and serve.
nutrition information (per serving):
Photo: Scott Phillips