Cook the bacon

• Cook the bacon in a large pot over medium-high heat until crispy.
• Remove the bacon and set aside, keeping the bacon grease in the pot.

Prepare the vegetables

• Peel and chop the potatoes.
• Slice the celery, carrots and onion.

Sauté the vegetables

• Add butter and the chopped vegetables to the pot with the bacon grease.
• Cook until the vegetables are soft and tender.

Add the flour

• Stir in the flour and cook for another minute.

Build the broth

• Add the chicken broth, reserved clam juice, Worcestershire sauce, Tabasco, bay leaf, dried thyme, salt and pepper.
• Bring to a light boil.

Simmer the chowder

• Add the potatoes, milk and heavy cream.
• Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.

Add the clams

• Stir in the chopped clams and mix for about a minute.
• Remove from the heat.

Serve

• Ladle the chowder into bowls.
• Top with the crispy bacon and fresh cilantro.