Cook 4 slices applewood-smoked bacon in a large pot; remove and set aside. To the pot, add 2 garlic cloves, minced, and 1 cup each diced onion, chopped celery, chopped carrot, and chopped potato (skin on). Cook over medium heat 5 minutes. Add 16 ounces clam juice and 3 cups 1% milk. Reduce heat; simmer until vegetables are tender. Add two 6-1/2-ounce cans clams with their juice. Mix 1/2 cup whole wheat flour with 1 cup 1% milk; add to soup. Simmer 2 minutes. Season with salt and black pepper to taste. Top with crumbled bacon and chopped parsley. Makes 4 servings. Serve with a small whole wheat biscuit.
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