Clam Chowder

Cook the bacon in a 4½‑quart pot or Dutch oven over medium heat until crispy. Drain the bacon on paper towels. Pour off all but 2 tablespoons of bacon drippings. When cooled, chop the bacon and set aside.

Over medium heat, add butter to the pot with the reserved bacon drippings. Add the diced onions and celery. Cook to soften for 5 to 6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Sprinkle in the flour and stir while cooking for 2 minutes.

Whisk in the chicken broth about ¼ cup at a time. Add the half and half in the same manner. Stir in the chicken bouillon, and add the bay leaf. Add the clam juice and juice reserved from the canned clams, but don’t add the clams yet. Bring the soup to a gentle boil, reduce heat, and simmer for at least 20 minutes, partially covered. (Simmer longer for a thicker consistency.) Stir occasionally.

Peel and dice the potatoes and add them to the soup. Bring back to a simmer, and let the potatoes cook until fork tender, about 20 to 25 minutes. Reduce heat to low. Stir in the clams and half of the chopped bacon. Let them heat through, about 5 minutes. Remove bay leaf.

Ladle chowder into serving bowls and garnish with roughly-chopped fresh parsley, cracked pepper, and chopped bacon.