Start in a large pot over low heat. Let the beef bacon render slowly until crispy. Set it aside on a paper towel and chop once cooled. Leave a couple of tablespoons of drippings in the pot.

Add butter to the beef bacon drippings. Toss in diced onion and celery. Cook over medium heat for about five minutes until soft and fragrant. Stir in the minced garlic, hot sauce, Worcestershire, and dried herbs. Let everything bloom together for a minute.

Sprinkle in the flour and stir constantly for two minutes. This step gets rid of the raw flour taste and builds a roux for thickening.

Add the chicken broth in small splashes, stirring between each one. Then pour in the half and half. Stir gently until it smooths out. Add the bay leaf, bouillon cube, clam juice, and reserved juice from the canned clams. Bring to a gentle boil.

Lower the heat to a soft simmer. Partially cover and cook for about 20 minutes. This reduces the liquid slightly and concentrates the flavor.

Peel and dice the potatoes, then add them to the pot. Simmer gently for another 20 to 25 minutes until they’re fork tender. Keep the heat low so they don’t fall apart.

Add the chopped clams during the last five minutes of cooking. They just need to heat through. Remove the bay leaf before serving.

Ladle the chowder into bowls. Top with the chopped beef bacon, a sprinkle of fresh parsley, and cracked black pepper. Serve hot with crusty bread or oyster crackers.