Prepare the Bacon: Cook bacon strips slowly in a 4.5-quart soup pot over low heat. Cut bacon in half for even cooking. Once cooked, transfer to paper towel-lined plate. Reserve 2 tablespoons of bacon drippings and chop cooled bacon into small pieces.

Build the Base: Add reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot. Add diced onions and celery, toss to coat, and cook for 5-6 minutes until softened.

Add Aromatics: Add minced garlic, hot sauce, Worcestershire sauce, and all seasonings (oregano, parsley, thyme, salt, smoked paprika, and black pepper). Cook for 1 minute until fragrant.

Make the Roux: Sprinkle flour over the vegetables and cook for 2 minutes, stirring continuously, until the raw flour smell disappears.

Add Liquids Gradually: Add chicken broth in small splashes, stirring continuously and wiping the pan clean as you go. Add half and half in the same manner, maintaining constant stirring to prevent lumps.

Season and Simmer: Stir in chicken bouillon cube and add bay leaf. Add the juice from canned clams (reserve clams for later) and the additional 8 oz bottle of clam juice. Bring to a gentle boil, then reduce to a simmer.

Concentrate Flavors: Simmer the chowder for 20 minutes, partially covered, stirring occasionally. This simmering time concentrates flavors and thickens the base.

Add Potatoes: Peel and dice potatoes into bite-sized pieces. Add to the simmering chowder and bring back to a very gentle bubble. Cook for 20-25 minutes until potatoes are fork-tender.

Finish the Chowder: Reduce heat to low. Stir in the reserved chopped clams and let them heat through for about 5 minutes. Remove bay leaf before serving.

Serve: Ladle soup into serving bowls and garnish with chopped bacon, fresh parsley, and freshly cracked black pepper. Serve immediately with crusty bread or oyster crackers.