A hearty and comforting classic clam chowder featuring tender clams, smoky bacon, and creamy potatoes, simmered to perfection with aromatic herbs and spices.
Chop two celery stalks into very small pieces so they blend into the soup without standing out.
Slice two carrots into thin rounds or half-moons.
Finely dice one small onion.
Cut six slices of bacon into pieces about 1/2 inch (1.25 cm) long.
In a large pot or Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until it turns golden brown and crispy.
Remove the bacon and place it on a paper towel-lined plate, leaving about three tablespoons of bacon fat in the pot.
Add the chopped carrot, onion, and celery to the pot and cook over medium-high heat for about 7 to 8 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
Sprinkle four tablespoons of flour over the vegetables, stir well, and cook for another minute to remove the raw flour taste.
Pour in two cups of chicken broth and add one cup of chopped clams along with their juice.
Season the soup with one bay leaf, 1 1/2 teaspoons of Worcestershire sauce, 1/2 teaspoon of Tabasco sauce, 1/2 teaspoon of dried thyme, 1 1/2 teaspoons of salt (adjust to taste), and 1/4 teaspoon of black pepper.