In a large pot, cook the diced bacon over medium heat until crisp.

Remove the bacon and set it aside, leaving the drippings in the pot.

Sauté the chopped onion and minced garlic until softened and fragrant.

Stir in the diced potatoes and let them cook for a few minutes.

Add the corn to the pot and mix well.

Pour in the clam broth and bring the mixture to a boil.

Add the chopped clams along with their juice to the pot.

Reduce the heat and stir in the heavy cream, allowing it to simmer gently.

Season with salt and pepper to taste, then serve hot, garnished with crispy bacon and chopped parsley.