New England Clam Chowder

Name: New England Clam Chowder
Ingredients: 16 little neck clams (purged and rinsed); 3 1/2 cups water; 6 ounces bacon (diced); 2 tablespoons butter; 5 tablespoons all-purpose flour; 1/2 cup dry white wine; 1 large onion (diced); 3 ribs celery (diced); 5 cloves garlic (minced); 1 1/2 pounds Russet potatoes (peeled and cut into 1/2 cubes); 3 6.5-ounce cans chopped clams in juice; 3 cups clam juice (omit if using fresh clams and broth from above); 2 sprigs fresh thyme (or 2 teaspoons dried thyme); 2 large bay leaves; 1 1/2 cups heavy cream; salt and pepper (to taste); 1/4 cup flat-leaf Italian parsley (minced); oyster crackers (for serving); instant mashed potato flakes (for thickening, optional)