No-Cream Clam Chowder

We used just two slices of smoked bacon, which gives a rich flavor without a lot of extra fat; corn and carrots provide fiber and nutrients. We replaced heavy cream with 2% milk - potato starch adds extra creaminess to the soup.
In a large skillet, bring 1 cup of water to a boil. Add the clams, cover, and steam for 5-7 minutes or until the shells pop open; discard any that don't. Drain the water from the clams, reserving the cooking liquid. Rub the cooking liquid through a fine sieve into a bowl and set aside.Saute the bacon in a large saucepan over medium-high heat until crisp; dry on paper towels, leaving 2 teaspoons of the filling in the pan.Saute carrots, onions and celery in hot sauce over medium-high heat for 5 minutes or until tender. Add the remaining clam liquid, clam juice, and the following 5 ingredients; bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for 8 minutes or until the potatoes are tender.Meanwhile, peel the clams and coarsely chop the meat. Whisk together the milk and flour in a small bowl; add to the saucepan and bring to a boil, stirring occasionally. (Do not bring to a boil.) Add the bacon and clams and cook for 1-2 minutes or just until completely warmed through. Add the parsley.