Cut 6 slices of lean bacon into ½in / 1cm strips and cook in a large pot over medium heat until crisp. Drain on paper towels, leaving about 3 tablespoons of fat in the pot.
Add 2 diced carrots, 2 diced celery ribs, and 1 small diced onion. Cook until soft and golden, then sprinkle in 4 tablespoons of all-purpose flour and stir for 1 minute.
Drain 550g of canned chopped clams, reserving the juice. Add the juice, 2 cups of low-sodium chicken broth, 1 bay leaf, 1½ teaspoons of Worcestershire sauce, and ½ teaspoon of hot sauce.
Stir in ½ teaspoon of dried thyme, 1½ teaspoons of salt, and ¼ teaspoon of black pepper, and bring to a light boil.
Add 680g of peeled, cubed Yukon gold potatoes, 2 cups of milk, and 1 cup of heavy cream. Cover and simmer for about 20 minutes, until the potatoes are tender.
Add the clams, bring just to a boil, and take off the heat. Discard the bay leaf and serve topped with the bacon.
