1-First, cook the bacon slowly over low heat until it’s crispy, then chop it up and set aside 2 tablespoons of the drippings.

2-In the same pot, add the bacon drippings and butter over medium heat, and soften the onions and celery for about 5-6 minutes.

3-Next, add the garlic, hot sauce, Worcestershire sauce, and seasonings; cook for 1 minute to let the flavors blend.

4-Stir in the flour and cook for 2 minutes until that raw flour smell goes away.

5-Gradually add the chicken broth while stirring, then do the same with the half and half, scraping the bottom of the pot to get all that good flavor.

6-Add the bouillon cube, bay leaf, and clam juice (including the reserved juice from the canned clams), and bring it to a gentle boil.

7-Reduce the heat to a simmer and cook for 20 minutes partially covered, stirring now and then.

8-Peel and dice the potatoes, add them to the pot, and simmer for 20-25 minutes until they’re tender.

9-Stir in the clams and heat for 5 minutes, then remove the bay leaf before serving.

10-Finally, serve it up hot, garnished with chopped parsley, freshly cracked pepper, and the chopped bacon.