Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 5 dozen little neck clams (about 4 pounds); ¼ cup kosher salt for cleaning the clams (plus more to season the soup); ¼ cup cornmeal (for cleaning the clams); 12 oz thick cut bacon (diced); 3 large celery stalks (diced (reserve some celery leaves for garnish)); 1 fennel bulb (cored and diced); 1 large yellow onion (diced); Freshly cracked black pepper (to taste); 6 cloves garlic (minced); 1 Tbsp tomato paste; 1-2 Tbsp chopped calabrian chilies in oil; ½ cup dry white wine (optional but I personally love it); 3 cups unsalted sodium chicken broth (homemade or store-bought); 1 (28 oz) can whole san marzano, hand crushed; 2 bay leaves; 1 small bunch of fresh thyme (tied together with butchers twine if you have it); 1 ½ pounds about 3 medium Yukon gold potatoes (diced into 1-inch chunks); ½ cup chopped fresh parsely; Extra virgin olive oil (for serving); 1 pound mini pasta shells (or any small pasta shape, cooked and lightly coated in olive oil)