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1
In a large pot, bring the wine and water to a boil.
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2
Add the clams, cover and cook over moderately high heat, shaking the pot a few times, until the clams open, about 8 minutes.
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3
Transfer the clams to a bowl and let cool slightly; discard any clams that do not open.
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4
Remove the clams from their shells and coarsely chop them.
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5
Strain the cooking liquid and reserve.
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6
Rinse out the pot.
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7
In a medium saucepan, cover the potatoes with water and bring to a boil.
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8
Season generously with salt and simmer over moderate heat until tender, about 8 minutes.
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9
Drain.
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10
Add the bacon to the large pot and cook over low heat, stirring occasionally, until the fat has been rendered, about 7 minutes.
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11
Add the onion, celery and bay leaves and cook until the vegetables soften, about 8 minutes.
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12
Add the flour and cook for 2 minutes, stirring constantly.
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13
Slowly stir in the milk until smooth, then stir in the cream.
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14
Add the reserved cooking liquid, stopping before you reach the grit on the bottom.
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15
Bring the chowder to a simmer over moderate heat, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
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16
Add the potatoes to the chowder and cook until heated through.
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17
Add the chopped clams and simmer for 5 minutes.
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18
Stir in the dill and parsley and season with salt and Tabasco.
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19
Ladle into soup bowls and serve piping hot.
