Render the bacon

• Cook the diced bacon in a pot over medium heat until brown and crispy.
• Remove the bacon from the pot and set aside half of it as garnish.

Sauté the aromatics

• Add the butter to the rendered fat in the pot.
• Add the onion, garlic, leek and celery and cook until softened.
• Stir in the dried thyme.

Make the roux

• Sprinkle the flour over the vegetables and stir until it forms a roux that will thicken the chowder.

Add broth, clams and potatoes

• Pour in the chicken broth, filling the pot.
• Add the diced potato, canned clams with their juice and bay leaves.
• Bring to a gentle boil and let it thicken.

Finish with cream and bacon

• Turn off the heat and season with the Worcestershire sauce, salt and black pepper.
• Stir in the cream and the reserved bacon at the very end.

Serve

• Ladle the chowder into bowls and top with the reserved crispy bacon.