Fry the bacon in a large saucepan over medium high heat until crisp, around 10 minutes. Drain, saving the bacon fat in the pan, crumble the bacon and place aside.
In the same pan with the fat, saute the potatoes and onion for 3-5 minutes. Sprinkle with flour and stir to coat thoroughly.
Add in the clam juice, and bring to a boil then reduce heat to low and simmer for around 15 minutes, or until potatoes become tender.
Mix in the half-and-half and minced clams, then season with salt and pepper, to taste. Now, stir in the heavy cream, (if preferred) and allow to heat completely, about 5 minutes. Garnish soup with the crumbled bacon and parsley.