New England Clam Chowder

Name: New England Clam Chowder
Ingredients: 5 pounds quahogs, steamers, or other hard shelled clams or 1 pint of shucked clams plus 1 bottle of clam juice; 1/4 cup salt; 1 Tbsp corn starch; 3 bay leaves; 1/8 pound salt pork or 2 slices of bacon, diced; 1 medium onion, diced; 1 tsp chopped fresh thyme or 1/2 tsp dried thyme; 2 Tbsp butter; 1/4 tsp white pepper; 2 cups peeled and diced potatoes; 3 Tbsp flour; 1 cup milk ( 2% is fine); Reserved liquid from cooking the clams (You’ll use about 2 cups); 1 cup heavy cream; salt to taste; Dash of cayenne (optional); 4 tsp chopped parsley (optional)