Add the rinsed clams and water to a large pot. Put the lid on the pot and bring it to boil over medium high heat. Turn the heat down to a low boil and simmer the clams for 5+ minutes until the clam shells have opened up. Discard any clams that didn't open.

Strain the pot liquid through a fine sieve lined with a coffee filter and into a bowl or large liquid measuring cup. You should now have about 4 cups of liquid. If you have less you can add a little water to bring it up to the 4 cup line or you can add extra coconut milk/cream instead.

When the clams have cooled, remove them from the shells and coarsely chop them. Discard the shells.

Rinse and dry the large pot before proceeding. Over medium -high heat fry the bacon until crisp, which will take about 3-4 minutes. Add the onion to the pot and continue cooking 4-5 more minutes until it's soft.

Add the strained clam broth to the pot in addition to the sweet potatoes, carrots, parsnips (or Russet potatoes), thyme, bay leaf, salt, and pepper. Bring the mixture to a boil and then reduce the pot to a simmer over medium-low heat and cook until the vegetables are soft, which will take 8-10 minutes. Mash the potatoes slightly if desired. Remove the bay leaf from the pot.

Add the coconut cream to the pot and cook it on medium-low until the soup is heated through. Stir in the chopped clams and cook them for just 1 minute until they're heated through. Don't overcook the clams or they'll toughen.

Add more salt and pepper to taste. Serve and enjoy!