Quahog Chowder

Over the years, I've learned that chowder is the perfect dish on a boat or in a small cottage: easy to prepare, satisfying, and requires a minimum of fuss (just one pot!). and emphasizing the salinity of the sea.
In a large soup pot or roasting pan over medium-high heat, bring 2 cups of water to a boil. Add the clams; steam for 7-8 minutes or until the shells open. (Discard anything that doesn't fit.) Remove the clams from the pan with a slotted spoon. Strain the liquid through a fine mesh sieve, reserving 4 cups. Shellfish meat is cleaned from shells and coarsely chopped.Cook the bacon in a soup pot over medium heat for about 8 minutes or until crisp. Using a slotted spoon, remove the bacon from the pan and dry it on paper towels. Remove any leftovers from the pan.Melt 6 tablespoons of butter in a soup pot over medium-high heat. Add the onion, celery and thyme; cook, stirring occasionally, for 10 minutes. Add the flour; cook, stirring frequently, for 2-3 minutes. Add the remaining clam liquid; cook, stirring frequently, for 5 minutes. Add the potatoes, reduce the heat to low, and cook for 20 minutes or until the potatoes are tender.Add the cream and milk; bring to a boil. Cook, stirring frequently, until slightly thickened. Add the bacon and chopped clams; cook for 3 minutes or until warmed through. Pour on plates and brush each with a piece of butter.