Place a large soup pot or dutch oven over medium-low heat. Add the bacon slices and slowly cook them until the bacon is brown and crispy. Transfer the bacon to a cutting board, quickly chop it up; set aside.

Increase the heat to medium and add the olive oil and onion to the pan; sauté for 6-8 minutes, stirring occasionally, or until the onion is soft and translucent. Add in the crushed red pepper, carrots, celery and red bell pepper and cook for another 4-5 minutes. Return chopped bacon to the pot; stir well to combine. Lastly add in the garlic and cook for just another minute or so.

Stir in the Italian seasoning, celery salt, bay leaves, crushed tomatoes, ALL reserved clam juice, potatoes, salt, and pepper; stir well to combine all of the ingredients.

Allow soup to come to a rolling boil, then reduce heat and simmer, partially covered, for 35-45 minutes, or until the potatoes are soft and cooked though.

Once the potatoes are tender, stir in the canned clams and corn; simmer for 5 more minutes. Add salt and pepper to taste, top with freshly chopped parsley, and serve with hot sauce and/or lemons.