Scrub and rinse the fresh clams under cold running water, discarding any that are cracked or remain open after being tapped.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
Add the butter to the pot. Once melted, stir in the onion, celery, garlic, and potatoes. Cook for 5–7 minutes, until the vegetables begin to soften and the onion is translucent.
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until the flour is fully incorporated.
Gradually whisk in the reserved clam juice, additional clam juice, milk, and heavy cream until smooth.
Stir in the Worcestershire sauce, Tabasco sauce, and the canned chopped clams. Bring the chowder to a gentle simmer.
Cover and cook for about 20 minutes, or until the potatoes are fork-tender.
Add the fresh clams, cover, and cook for 5–8 minutes, or until the shells open. Discard any clams that do not open.
Stir the cooked bacon back into the chowder. Taste and season with salt and pepper as needed.
Ladle into bowls and serve hot with oyster crackers, crusty bread, or a sprinkle of fresh parsley.
