Cook the bacon strips over medium-low heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate. Once cooled, chop the bacon and set aside. Reserve 2 tablespoons of the bacon fat in the pot—this is liquid gold for flavor. While the bacon cooks, dice the onion and celery, mince the garlic, and peel and dice the potatoes into bite-sized pieces. I always cut my potatoes slightly smaller than you'd think because they continue to soften as the soup simmers, and you want them tender but not mushy.

Add the 3 tablespoons of butter to the reserved bacon fat in the pot and heat over medium until the butter melts. Add the diced onion and celery, cooking for 5-6 minutes, stirring occasionally, until they begin to soften and become fragrant. This is your aromatic foundation—you want them tender but not browned. Add the minced garlic, hot sauce, Worcestershire sauce, dried oregano, thyme, and parsley, stirring constantly for about 1 minute until everything is well combined and the raw garlic smell disappears. This quick cook helps mellow the garlic and marry all the flavors.

Sprinkle the all-purpose flour over the aromatic mixture and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux. This thickening base will give the chowder its creamy body. Slowly pour in the chicken broth while stirring to avoid lumps, then gradually add the half and half, continuing to stir until smooth. Add the clam juice, Better Than Bouillon chicken base, bay leaf, smoked paprika, salt, black pepper, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add the diced potatoes from Step 1 to the simmering broth and continue cooking for 20-25 minutes until the potatoes are completely tender when pierced with a fork. The potatoes will absorb some of the flavorful liquid as they cook, which is exactly what you want. Stir occasionally to ensure even cooking and to prevent any sticking on the bottom of the pot.

Reduce the heat to low and stir in the canned clams along with their reserved liquid, then heat gently for about 5 minutes—don't let the soup boil or the clams will become tough and rubbery. Add the fresh lemon juice, which brightens all the flavors and adds a subtle freshness that balances the richness of the half and half. Remove the bay leaf. I like to taste the soup at this point and adjust the salt or pepper if needed, since everyone's palate is different and the flavors will have concentrated as the soup simmered.

Ladle the hot clam chowder into bowls and top each serving with the chopped cooked bacon from Step 1, fresh chopped parsley, and a crack of freshly ground black pepper. The warm soup will highlight the smoky bacon and the fresh brightness of the parsley for a perfectly balanced bowl.