1/2 pound bacon, cut into 1/2-inch pieces 1 medium onion, chopped 3 celery stalks, chopped 2 carrots, chopped 1 teaspoon garlic powder 3 large russet potatoes, peeled, diced 2 bottles (8 ounce size) clam juice 2 cans (6 1/2-ounce size) chopped clams, drained, juices reserved 1 cup water 1 cup half and half 1/4 cup chopped fresh parsley
Saute bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and saute until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water. Bring to boil.
Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.