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1
In a large soup pot, add the clams and 4 cups of water.
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2
Bring to a simmer over moderately high heat, cover and cook until the clams start to open, about 4 minutes.
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3
As the clams open, transfer them to a large bowl to cool; discard any clams that do not open.
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4
Strain the clam liquid into a large measuring cup (there should be 5 1/2 cups of liquid).
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5
Add enough chicken broth to make 7 1/2 cups.
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6
Remove the clams from their shells and coarsely chop them.
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7
Wipe out the soup pot and place over moderate heat.
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8
Add the bacon and cook, stirring occasionally, until crisp, about 12 minutes.
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9
Add the onions, carrots, celery, 2 teaspoons of salt, cayenne and the bay leaf.
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10
Cook until the vegetables are soft, about 10 minutes.
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11
Stir in the flour and cook until it begins to stick to the bottom of the pan, about 2 minutes.
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12
Stir in the clam-broth mixture and bring to a boil.
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13
Add the potatoes, corn and Old Bay and simmer over moderately low heat until the potatoes are tender, about 15 minutes.
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14
Stir in the half-and-half, parsley, Worcestershire sauce and Tabasco.
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15
Remove from the heat and stir in the clams.
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16
Discard the bay leaf and season the chowder with salt and pepper.
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17
Ladle the chowder into bowls and serve.
