In a large stockpot, over medium heat, fry the bacon until crisp. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Stir in the flour and cook for 10 minutes, stirring occasionally. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves. Ladle into soup bowls and serve hot with oyster crackers.
Yields: 10 servings