In a large stock pot, bring water, salt, and clams to a boil. About 8-10 minutes or until the clams open.
Remove from heat and fish out the clams with a slotted spoon. Discard the shells and chop the clam meat into chewable pieces. Keep broth and clams separate and set aside for later. (These first two steps can be done about 24 hours ahead of time but not necessary.)
Place a large strainer on top of the pot with bacon, and then pour the clam broth in to remove any unwanted particles.
Add diced potatoes and bay leaf and bring mixture to a boil. Switch to medium-low heat for about 20 minutes or until potatoes are soft. (You may need to add another cup of water to this mixture.)
At this point, I took about a cup of cooked potato bits and a bit of broth and blended them to use as a thickening agent, and then added it back to the pot. This is optional.
Combine cassava flour and about 4 tablespoons of broth in a cup and stir into a slurry.
Add slurry, coconut milk, and mushrooms to the pot. Stir to combine and allow to thicken on low heat, about 5-10 minutes.
Serve with chopped chives.
Notes
I left a few clams in their shells for the photos.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/clam-chowder/