Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel lined plate and set aside.

Add the butter, leeks, garlic and salt and cook, stirring, until the leeks are softened, about 7 minutes.

Meanwhile, in a small bowl combine the thyme, parsley, sage, white pepper, dried oregano, and flour. Stir to combine.

When the leeks are tender, add the flour and herb mixture to the pot and stir to combine and toast, stirring, for about 2 minutes.

While stirring, pour in the white wine until well combined and there are no clumps of the flour. Stir in the seafood stock and clam juice and bring to a rapid simmer. Once simmering, add in the potatoes, the bay leaf and continue to cook, allow the soup to simmer uncovered and stirring often allowing the soup to thicken and the potatoes to soften, about 10 minutes. Reduce the heat to a light simmer, cover, and continue to cook until the potatoes are tender, about 5 more minutes.

Stir in the cream, the chopped clams, and the reserved cooked bacon. Bring back to a light simmer, then remove from heat. The chowder should not come to a boil.

Serve immediately with oyster crackers or crusty bread. Garnish with fresh parsley.