Cook the bacon in a 4.5-quart soup pot on low heat until crispy. Set the bacon aside on a paper towel-lined plate. Once cooled, chop it and reserve 2 tablespoons of the drippings.

Wipe any dark spots from the pot, leaving the flavorful remnants.

Add the reserved bacon drippings and butter into the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot.

Add diced onions and celery. Toss to coat and soften for 5-6 minutes. Then add minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Stir in flour and cook for 2 minutes, stirring until the raw smell disappears.

Gradually add chicken broth, stirring continuously to wipe the pan clean as you do. Then add Half and Half in the same manner.

Mix in the chicken bouillon and bay leaf. Add the clam juices from the cans but don’t add the clams yet. Stir in the additional clam juice.

Bring to a gentle boil, then reduce to a simmer for about 20 minutes, partially covered. Stir occasionally.

Peel and dice the potatoes. Add them to the soup, bringing back to a gentle boil. Cook for 20-25 minutes or until the potatoes are fork-tender.

Reduce the heat to low and stir in the clams, letting them heat for about 5 minutes. Remove the bay leaf.

Serve in bowls garnished with roughly chopped parsley, freshly cracked pepper, and chopped bacon.