In large pot over medium-low heat, cook bacon until crisp. Remove with slotted spoon and reserve, leaving drippings in pot. Add celery and onions to drippings; sauté over medium heat 5 minutes or until onions are translucent.
Drain clams, reserving liquid. Add reserved liquid, clam juice, corn, potatoes, soymilk and salt to pot. Bring to a boil; reduce heat and simmer about 5 minutes or until potatoes are tender. Stir in clams, reserved bacon and parsley.