In a heavy-bottomed soup pot set over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon, and set it aside.

Pour off all but 1 tbsp of the rendered fat, add the onion and celery and cook over medium-low heat unti the onion is tender and translucent but not browned. Season with salt and pepper.

Add the clam juice; stir and bring to a simmer. Cover the pot partially with a lid and simmer for 5 minutes.

Add the clams, milk, thyme, and reserved cooked bacon. Stir, cover the pot and set the heat to the lowest setting. Check in a couple of minutes and turn off the heat when the mixture begins to simmer. Add the butter and parsley; stir and serve.

(210 calories per serving; GL=1. Glycals=2)