In a large stock pot, cook the bacon over medium heat until crisp. Remove the bacon and reserve. Discard all the bacon fat except for 2 tablespoons. Add the onions, peppers, carrots and celery to the pan and cook until they are tender. Add the clams (with juice), the additional clam juice, water and Francesco Rinaldi® Original Recipe, No Salt Added Pasta Sauce and simmer for 10 minutes. Add the bay leaf, thyme and pepper. Add the potatoes and cook on medium heat for 30 minutes or until the potatoes are tender. Garnish the soup with the rendered chopped bacon and fresh parsley. Serve.