Clam Chowder with Leeks

Name: Clam Chowder with Leeks
Ingredients: 4 strips bacon (diced small); 2 tablespoons unsalted butter; 2 small leeks (tops removed, halved lengthwise and cleaned well, then sliced thinly into half-moons (4 cups)); 4 garlic cloves (minced); 2 teaspoons Kosher salt; 1 tablespoon minced fresh thyme leaves; 1 tablespoon minced fresh flat-leaf parsley leaves (plus more for garnish); ½ teaspoon dried sage; ½ teaspoon white pepper (sub freshly ground black pepper); ½ teaspoon dried oregano; 1 tablespoon all-purpose flour (can sub gluten-free 1:1 flour or omit); ½ cup dry white wine (I use chardonnay); 2 cups seafood stock; 8 ounces clam juice; 3 cups small-diced Yukon gold potatoes (or 3 large potatoes); 1 bay leaf; 1 ½ cup heavy cream; 2 (6.5 oz) cans chopped clams, drained; Crusty bread or oyster crackers (optional for serving)