Place the clams in a bucket and cover with several inches of salty water (a tablespoon of salt dissolved in every quart of water). Let sit several hours in a cool place and change the water twice. Rinse the clams and put them in a large wide saucepan over high heat combined with 2 cups of wine and 1 cup of water. Cover and cook until the clams open, about 5 minutes.
Using a slotted spoon transfer the clams to a bowl discarding any that did not open. Strain the cooking liquid trough a sieve lined with damp cheesecloth (muslim) placed over a large bowl. Remove the clams from their shells and chop parsley.
In a soup pot over medium-low heat warm the olive oil and fry bacon until crispy, about 8-10 minutes, stirring occasionally to prevent sticking. Add onion, garlic and bay leaf and cook 7/10 minutes longer stirring frequently. Add the flour and cook for 2-3 minutes until it starts to brown. Gradually pour in clams reserved liquid and the fish stock and bring to a boil. Add the potatoes, reduce heat to low and cook for 10-15 minutes.
Add the Giovanni Rana Cheese Lovers Tortelloni and cook for 4 minutes longer; pour in the cream, add the clams, chopped parsley, and salt and pepper to taste. If the soup is too thick add additional warm water or fish stock. Divide into bowls and serve immediately.