Ting Clam Chowder

this is from my friends Lena and Adrian. This is really really really good clam chowder.

5 cans (33 fl oz) chopped clams (the cans are the ones the size of tuna tins or use one large restaurant size plus one small can)
1 bottle clam juice (8 fluid ozs)
1 large onion chopped
2-3 strips bacon chopped
4 Tablespoons flour
1 pint cream
half tsp thyme
quarter tsp ground black pepper
about 3 chicken boullion cubes
about 5 large potatoes diced
chopped fresh parsley for topping
1. Brown bacon 2. Add 1 Tbsp or so of olive oil
3. Add flour and mix up
4. Add all stock from cans and bottle, boullion cubes and potatoes
5. Cook at low - med heat for about 15 minutes
6. Add everything else
7. Warm up
8. Better the second day