Prep the vegetables: Finely chop the celery, slice the carrots, and dice the onion.

Cut the bacon into 1/2-inch pieces.

Cook the bacon: Place a large pot or Dutch oven over medium-high heat and add the bacon.

Cook, stirring occasionally, until the bacon is browned and crispy.

Remove the bacon and set aside on a paper towel-lined plate. Leave 3 tablespoons of bacon grease in the pot.

Sauté the vegetables: Add the chopped celery, carrots, and onion to the pot.

Cook over medium-high heat, stirring occasionally, for about 7-8 minutes, or until softened and lightly golden.

Make the roux: Sprinkle in 4 tablespoons flour and stir for about 1 minute to cook the raw flour.

Add liquids and seasonings: Pour in 2 cups chicken broth and 1 cup chopped clams with juice.

Add the bay leaf, Worcestershire sauce, Tabasco sauce, thyme, salt, and pepper.

Stir well and bring to a light boil.

Add the potatoes and cream: While the soup heats up, chop the potatoes into bite-sized pieces.

Add the potatoes to the pot along with 2 cups of milk and 1 cup heavy cream.

Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes are easily pierced with a fork.

Finish and serve: Taste the soup and adjust seasoning if needed.

If the soup becomes too thick, thin it out with a bit more broth or milk.

Garnish each serving with the crispy bacon and freshly chopped cilantro.