In a Dutch oven over low heat, cook the bacon until the fat renders and the bacon starts to crisp. Add the onion and celery and raise the heat to medium-low.
Cook the celery and onion with the bacon for approximately 15 minutes, then add the garlic. Continue cooking and stirring periodically for another 5-10 minutes, unit the onion is translucent.
Add the stock, clam juice, tomato puree, potatoes, salt, pepper, and paprika.
Cover and cook until the potatoes are fully cooked and soft, about 25 minutes.
Using an immersion blender, pulse the soup slightly to break up some of the solids and create a thicker soup.
Add the clams and cream to the soup. Mix together and bring to a simmer. Garnish with a spring of fresh thyme and serve.
Recipe by Sustainable Dish at https://sustainabledish.com/clam-chowder-from-make-it-paleo-ii/