Cook the bacon over medium high heat in a stock pot until crisp. Remove to a paper towel lined plate and reserve crisped bacon for topping. Remove all but one tablespoon of bacon fat from the pot and add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute. Deglaze with the clam juice and bring it to a boil. Add the bay leaf, thyme, Old Bay Seasoning, celery salt, and xanthan gum, sprinkling the xanthan gum over top and stirring well to combine. Start with 1/2 tablespoon and see how thick it becomes. If you would like it thicker continue adding more, up to another 1/2 tablespoon.

Add the rutabaga and cream and simmer until rutabaga are tender, about 10 minutes. Season with more salt and pepper to taste. Stir in clams and red wine vinegar just before serving. Top with bacon and chopped parsley.