Cook the bacon slowly in a 4.5-quart soup pot over low heat until the fat renders and the strips are fully cooked, then transfer them to a paper towel lined plate. Once cooled, chop the bacon and save 2 tablespoons of the drippings for the soup base.

Place the reserved bacon drippings and butter in the pot over medium heat and scrape up any browned bits with a silicone spatula. The fat should melt into a fragrant base with no scorched spots left stuck to the bottom.

Add the diced onion and celery and stir to coat them in the fat, then cook for 5 to 6 minutes. They should soften and look glossy without taking on much color.

Stir in the garlic, hot sauce, Worcestershire sauce, and all the seasonings, then cook for 1 minute. The mixture should smell savory and warm, with the garlic fragrant but not browned.

Sprinkle in the flour and stir constantly for 2 minutes. The roux will look bubbly and foamy at first, then smoother, and the raw flour smell should disappear before you add any liquid.

Pour in the chicken broth a little at a time while stirring constantly, then add the Half and Half the same way. The base should stay smooth as it loosens, so keep stirring especially while the cold cream meets the hot roux.

Add the chicken bouillon cube and bay leaf, then pour in the reserved juices from the canned clams along with the additional clam juice. The broth should smell briny and smoky at this point, but leave the clam meat out for now.

Bring the chowder to a gentle boil, lower it to a simmer, and cook partially covered for 20 minutes, stirring from time to time. You want a soft, steady bubble so the flavors concentrate without the dairy getting rough or grainy.

Peel and dice the potatoes, stir them into the broth, and return the pot to a very gentle bubble for 20 to 25 minutes. The potatoes are ready when a fork slides in easily and the edges are tender but not falling apart, then reduce the heat to low.

Stir in the clams and heat them through for about 5 minutes, then remove the bay leaf. The clams should stay plump and tender, not tight or chewy.

Ladle the chowder into bowls and finish with chopped bacon, fresh parsley, and freshly cracked pepper. The finished soup should look creamy, dotted with potatoes and clams, and thick enough to lightly coat the spoon.