Pumpkin Clam Chowder

Name: Pumpkin Clam Chowder
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Japanese, Asian
Ingredients: 5 strips of bacon, pork or turkey (see blog post for tips if you want to omit bacon); 1 large onion, peeled and chopped; 3 stalks celery, chopped; 2 cloves garlic, peeled and minced or pressed through garlic press; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 1/4 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 cup all purpose flour; 4 6.5oz cans of chopped clams, reserving their liquid (liquid should come to about 2 cups); 2 8oz jars of clam juice; 1 15oz can of organic pumpkin puree; 1 1/2 pounds yellow or red potatoes, scrubbed and cut into 1/2 inch cubes yields about 1 1/4 cups once cut; 1 cup chopped butternut squash or pumpkin; 1 bay leaf; 1 cup heavy cream or coconut cream; 1 tbsp minced parsley; 1 tsp table salt, plus more according to taste; fresh cracked pepper; 2 pounds of fresh clams, optional