Saute the onion and celery, cut into small pieces with a tablespoon of extra virgin olive oil, season a little to help the onion "sweat" and poke.
Add the bacon in strips.
Add the clam broth.
Then add the fish stock, or vegetable or chicken broth, whichever you prefer.
Mix the evaporated milk or cream with the cold tapioca starch and add it to the soup.
Stir so that all the ingredients are integrated and cook over medium-low heat for about 10-15 minutes. The broth will thicken.
Add the canned clams and cook for 5 minutes.
Just before serving sprinkle with fresh thyme and freshly ground black pepper.
Notes
The original recipe calls for potatoes, if you want you can substitute it for white turnip, it will not change the flavor of the soup, but you add more density to the dish.