Instructions:

1. Cook the bacon and onions
   Step 1:

   In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. In the same pot, sauté the chopped onions until they become translucent.
2. Add garlic, potatoes, and seasonings
   Step 2:

   Add the minced garlic, diced potatoes, dried thyme, dried parsley, paprika, and cayenne pepper to the pot. Season with salt and pepper to taste. Stir well to coat the ingredients evenly.
3. Simmer the chowder
   Step 3:

   Pour the fish stock or clam juice into the pot, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the potatoes are tender.
4. Add clams, fish, and cream
   Step 4:

   Add the shucked clams and diced fish to the pot. Stir gently to combine the ingredients. Pour in the heavy cream and continue to simmer for another 5 minutes, allowing the flavors to meld together. Adjust the seasoning if needed.
5. Thicken the chowder
   Step 5:

   In a separate small saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously until the mixture forms a smooth paste, known as a roux. Cook the roux for a minute or two to remove the raw flour taste. Gradually whisk in about 1 cup of the chowder liquid from the pot to the roux, ensuring no lumps form. Once the mixture is smooth, pour it back into the pot and stir well to thicken the chowder.
6. Serve and garnish
   Step 6:

   Ladle the hot and creamy clam fish chowder into serving bowls. Garnish with chopped fresh parsley and a sprinkle of black pepper. Serve hot and enjoy the comforting flavors of this classic New England dish!