1-Step 1: Diving into this Clam Chowder Recipe is straightforward and fun, starting with simple steps that lead to a delicious result. Begin by slowly cooking the bacon in a soup pot until it’s crisp, then set it aside and reserve 2 tablespoons of the drippings; chop the bacon once it cools. This builds a flavorful base for your soup.

2-Step 2: Next, add the butter and bacon drippings to the pot, and cook the onions and celery until they soften, which takes about 5-6 minutes. Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings, letting them cook for 1 minute to release their aromas. Gradually add the flour and cook for 2 minutes while stirring, until that raw flour smell fades away.

3-Step 3: Now, pour in the chicken broth and half and half slowly, stirring constantly and scraping the bottom of the pot to avoid lumps. Stir in the chicken bouillon cube and bay leaf, then add the clam juice from the cans plus any extra. Bring it to a gentle boil, reduce to a simmer, and cook partially covered for 20 minutes to let the flavors meld.

4-Finishing Touches: After that, add the peeled and diced potatoes, and cook for 20-25 minutes until they’re tender. Stir in the chopped clams and heat through for 5 minutes, then remove the bay leaf. For a classic finish, serve it garnished with chopped parsley, freshly cracked pepper, and the chopped bacon on top.