Rhode Island Clam Chowder With White Wine and Bacon Recipe

Name: Rhode Island Clam Chowder With White Wine and Bacon Recipe
Ingredients: 2 pounds live cherrystone or littleneck clams; Kosher salt; 3 thick-cut slices bacon, cut into 1/2-inch pieces (about 4 ounces); 1 medium yellow onion, finely chopped (about 1 cup); 2 medium carrots, finely chopped (about 1 cup); 2 stalks celery, finely chopped (about 1 cup); 2 medium cloves garlic, roughly chopped (about 2 teaspoons); 1 cup dry white wine; 1 quart homemade or store-bought low-sodium chicken stock; 2 packets (1/2 ounce) unflavored gelatin (only if using store-bought stock or thin homemade stock; see note above); 2 sprigs thyme; 1 bay leaf; 2 medium Yukon gold potatoes, diced; Minced parsley, for garnish