Cut the bacon into chunks. Cook until just starting to crisp.
Melt 3 Tablespoon butter in a stock pot and sauté the onions until they are soft.
Add the potatoes, garlic, all but 2 Tablespoons of the broth, the clam juice and old bay and simmer until the potatoes are soft.
Put half the potato mixture into a blender and puree on high until smooth.
Pour the puree back into the pot. Now add the bacon and simmer for about an hour, stirring frequently.
Next add the clams. Simmer on low for 30 minutes.
Now add the cream. Continue to simmer.
While it's simmering, mix up 2 Tablespoon of cream, 2 Tablespoons of broth and 2 Tablespoon of cornstarch. SLOWLY pour into the clam mixture and stir until it's thickened slightly.
Ladle the goodness into bowls, garnish with parsley and enjoy!