Ingredients
6 strips thick-cut bacon diced
2 tablespoons butter
1 medium yellow onion diced
2 ribs celery diced
3 cloves garlic minced
1 teaspoon Worcestershire sauce
1/3 cup flour
1 cup chicken broth
3 cups milk (half and half to make richer)
8 oz. clam juice
1 chicken bouillon cube or 1 tsp chicken powder
3 bay leaf
1 ¼ lbs. red potatoes cubed
3 (6.5 oz. cans) chopped clams juices reserved
Fresh parsley & Freshly cracked pepper for serving
½ teaspoon oregano,
1/2 tsp dried parsley
¼ teaspoon thyme
1/8 teaspoon smoked paprika
1/4 tsp salt
1/2 tsp pepper

Make the Soup
1. Cook the bacon and Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot.
2. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes.
3. Add the garlic and Worcestershire sauce, and all seasonings except parsley. Cook for 1 minute.
4. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
5. Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so.
6. Add the milk or half and half in the same manner.
7. Stir in the chicken bouillon and add the bay leaf.
8. Add the juice from the canned clams to the soup, but don’t add the clams yet.
9. Stir in the additional ( 8 oz.) clam juice.
10. Bring the soup to a gentle boil, then reduce to a simmer, so that it’s just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
11. add the potatoes to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
12. Stir in the clams and let them heat through, about 5 minutes.
13. Remove bay leaf.

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