In a heavy stock
pot, over medium-high heat, render
the bacon, until crispy, about 8 minutes. Stir in the leeks
, celery, and carrots
. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves
and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer
the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams
and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.