Cook the bacon slowly over low heat in a 4.5-quart soup pot. I cut the bacon in half to fit better in the pan and cook evenly. While the bacon cooks, measure out the remaining ingredients. Once the bacon is done, set it aside on a paper towel-lined plate. Chop when cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as possible for added flavor.

Add the reserved bacon drippings and butter to the pot over medium heat, using a silicone spatula to clean the bottom and sides. Add diced onions and celery, tossing to coat and soften for 5-6 minutes. Add garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for 1 minute.

Add the flour and stir continuously for 2 minutes until the raw flour smell disappears.

Gradually add chicken broth, stirring continuously and cleaning the pot as you go. Add the Half and Half in the same manner.

Stir in the chicken bouillon and bay leaf. Pour in the juice from the canned clams, but not the clams yet. Add the additional 8 oz. clam juice.

Bring the soup to a gentle boil, then reduce to a simmer. Let it simmer, partially covered, for 20 minutes, stirring occasionally.

Peel and dice the potatoes, then add them to the soup. Bring back to a gentle bubble and cook for 20-25 minutes until the potatoes are fork-tender. Reduce heat to low.

Stir in the clams and let them heat through for about 5 minutes. Remove the bay leaf.

Ladle the soup into bowls and garnish with chopped parsley, freshly cracked pepper, and chopped bacon.