Fry bacon until crisp. Set bacon aside. Remove most of grease from pan. Saute vegetables in pan just for a few minutes then add drained juice from claims and bottle of clam juise. If necessary add enough water to cover. Simmer 20 minutes or until vegetables are tender.
In a saucepan, melt butter over medium heat. Stir in flour, then cream; cook until smooth and thick, stirring constantly. Add to vegetable mixture, stir to blend and simmer 15 minutes. Stir in clams, crumbled bacon, salt and pepper to taste; heat until thoroughtly warm. Garnish each serving with a pat of butter and chopped parsley.