1.
If using canned clams, drain and reserve the juice (about 2 cups of liquid).
2. In a large saucepan over medium-low heat, cook onion, celery and garlic over medium heat until soft, about 10 minutes.
3. Add thyme and flour, and stir until thoroughly incorporated. Add potatoes, clam juice and bay leaves; bring to a simmer.
4. Cook until potatoes are soft, about 10 minutes. Mash some of the potatoes against the side of the pan to thicken the chowder.
5. Remove from heat, and stir in the clams and cream. Season to taste and let sit 1 hour.
6. Gently reheat, and garnish with chives.
