**Get the clam juice ready.** Open all 3 cans of clams. Drain them into a bowl and save every drop of the liquid. Set the drained clams aside in a separate small bowl. Add the chicken broth to the clam juice. You should have about 2½ cups (600ml) of liquid total. Set aside.
**Cook the bacon.** Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy — about 7–8 minutes. Transfer to a paper towel-lined plate. Keep 2 tablespoons of bacon fat in the pot; discard the rest.
**Soften the vegetables.** Add the diced onion and celery to the pot. Cook over medium heat, stirring occasionally, until soft and translucent — about 6–7 minutes. Add the garlic and stir for 1 more minute.
**Make the roux.** Sprinkle in the flour. Stir constantly for 2 minutes, until the raw flour smell is gone and the mixture looks like a pale paste. Do not rush this step.
**Build the broth.** Pour in the clam juice and broth mixture slowly, whisking as you go, until smooth and lump-free. Add the bay leaf, thyme, and Worcestershire sauce. Bring to a gentle boil, then reduce to a steady simmer.
**Add the potatoes.** Drain the potatoes and add them to the pot. Cover and simmer over medium-low heat for about 20 minutes, until soft enough to slide a fork in easily.
**Thicken naturally.** Scoop out about ¼ cup of cooked potato pieces. Mash them roughly with a fork, then stir back into the pot. This thickens the chowder naturally without extra flour.
**Add cream and clams.** Turn the heat to low. Stir in the cream and milk. Warm gently until steaming — about 3 minutes — but do not let it boil. Add the drained clams and the hot sauce if using. Stir gently and warm for 3–4 minutes. Take the pot off the heat immediately. Taste and season with salt and pepper.
**Serve.** Ladle into bowls and top with crispy bacon, fresh parsley or chives, and oyster crackers.
