STEPS:

1. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
2. Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.
3. Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
4. Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.
5. Remove the clams with the smoked cream mixture from the grill and set aside.
6. In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.
7. Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.
8. Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.
9. Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!