Adapted from Rachael Ray 30-Minute Meals.
Very good! We like to use the Asian Hot chili sauce with the rooster on the label. You could use whatever you like, or omit the hot sauce if that's not to your taste.
In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove thyme sprigs before serving. The leaves will have fallen off into the soup.