4 slices bacon cut into 1/4-inch pieces (optional)
1 large onion , diced
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
4 cans (6.5 ounces each) minced clams, juice drained and reserved
1 cup water
3 medium potatoes (about 1 1/2 pounds), diced
1 large bay leaf
1 teaspoon fresh or dry thyme leaves
1 cup heavy cream (more or less to richness desired)
2 tablespoons minced fresh parsley leaves
Table salt (or tamari) and ground black pepper

Fry bacon until crisp. Add onion; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

It don't get easier than this. And NO restaurant is going to equal it.