Steam the clams in the wine in a covered pot over high heat until barely open. Allow to cool and remove the clams. Strain the broth through a peper towel and set aside.

Chop the bacon and sauté in the pot with 1 tablespoon butter over medium-low heat until the fat has rendered and the meat begins to brown. Mince the onion, carrot, and celery. Remove the bacon with a slotted spoon, add the vegetables to the pot, and sauté until soft, about 10 minutes. Meanwhile, peel and dice the potatoes. Add the potatoes to the pot with 1 cup of the broth and cook until the broth has been absorbed and the potatoes have begun to soften. Add enough broth to cover the vegetables, and stir in the thyme and bay leaf. Partially cover the pot and simmer until the potatoes are tender, 10--15 minutes.

Meanwhile, remove the clams from their shells and roughly chop. Add the clams to the pot with the reserved bacon, the cream, and black pepper to taste. Simmer briefly, but do not allow the chowder to come to a boil. Discard the thyme and bay leaf.

If the chowder is too thin, melt the remaining tablespoon of butter in a small pot and whisk in the flour. Cook over medium heat for a minute or two, whisking occasionally. Continue whisking while transferring two ladles of the chowder to the roux. Whisk the sauce into the pot of chowder and simmer until slightly thickened.