In a large saucepan combine cream of celery soup, hash browns, clam juice, undrained clams, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring frequently.
Stir in half-and-half or light cream; heat through. Sprinkle individual servings with bacon. If desired, season to taste with pepper.Makes 4 to 6 servings.