Saute the butter, garlic and green onions. Deglaze the pan with the white wine and reduce to half. Add 1 cup chicken broth and bring to a simmer. Add heavy cream and bring back to a simmer. Add all purpose seasoning and thyme. Salt and pepper to taste.
In another pan bring remaining cup of chicken broth and water to a boil. Add clams and cover. Steam clams until all have opened.
Remove clams from pan and place in a bowl and pour creamy broth mixture over clams and crumble bacon on top. Serve immediately.