New England Clam Chowder

Name: New England Clam Chowder
Ingredients: 4 slices (or more) thick-cut bacon, cut into 1/4-inch pieces; 1 large yellow onion, diced; 2 tablespoons unbleached all-purpose flour; 16 ounces (472 ml) clam broth; 4 medium Yukon Gold potatoes (about 1-1/2 pounds), scrubbed and diced medium; 1 large bay leaf; 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme; 3 (6.5-ounce/184 g) cans minced clams, strained, reserving the juice; 1 cup fresh or frozen corn kernels (135 g), thawed if from frozen; 16 ounces (472 ml) heavy cream; 2 tablespoons minced fresh parsley leaves, plus more for garnish; sea salt to taste; fresh ground black pepper