Add the bacon to a heavy-bottomed dutch oven and bring to medium heat. Sauté the bacon until it is crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
Add the diced onion, carrot an celery to the pot. Sauté until tender.
Add the potatoes and cook until they start to soften.
Pour in the tomatoes, clam juice, and chicken stock. Season with the fresh thyme springs, parsley, bay leaf, a large pinch of sea salt and black pepper to taste. Cover and simmer on low until the potatoes are completely tender, about 25-30 minutes.
Meanwhile, whisk together the cassava flour and salt in a small mixing bowl. Add the ghee and mix with a fork until small crumbs are formed. Start to add the water, a tablespoon at a time, and knead until a dough is formed.
Divide the dough into roughly teaspoon-sized balls and drop into the simmering chowder. Cook them for at least 10-15 minutes, until the are soft and begin to float to the top of the pot.
Add the chopped clams to the pot and cook for a few minutes until heated through.
Remove the bay leaf and thyme sprigs and ladle the chowder into bowls. Garnish with fresh parsley and the bacon pieces. Enjoy!
