In a large dutch oven, brown bacon until crispy over medium heat. Transfer to a paper-towel lined plate; set aside. Reserve 2 tablespoons of bacon in the bottom of the pan.

Add the butter to the pan with the bacon fat. Once the butter has melted, add the leeks and celery; cook, stirring occasionally, until tender, about 4-5 minutes. Add the garlic and cook an additional 1-2 minutes until fragrant, stirring often.

Add the wine and reduce by half, about 1-2 minutes. Add the potatoes, clam juice, chicken stock, bay leaves, Italian seasoning, and a generous pinch of kosher salt and pepper. Cover the pot, leaving a small opening and cook until the potatoes are tender, about 10-15 minutes.

Once the potatoes are fork tender, stir in the clams. Add cornstarch to a measuring cup with the heavy cream and whisk to combine. Add the heavy cream mixture to the pot. Allow the soup to gently bubble uncovered for 10 minutes to allow the soup to thicken. Season with salt and pepper to taste.

Garnish with bacon and chopped parsley. Serve with your favorite crackers.