4 strips bacon, diced
1/2 c. onion, chopped
1-2 stalks celery, chopped
1-2 cloves garlic, minced
1 1/2 lbs. potatoes, cut into 1/2" cubes
2 c. water
1 tbsp. Worcestershire sauce
5 drops hot pepper sauce
1 tsp. pepper
14 lg. clams with juice, ground
1 pt. half & half
1/2 pt. heavy cream

In large pot cook bacon until it just starts to brown. Remove all but 3 tablespoons of fat. Add onion, celery and garlic, cooking until tender. Add potatoes, water, Worcestershire sauce and hot pepper sauce. Heat to boiling, reduce heat and simmer for about 15 minutes (until potatoes are tender). Stir clams and juice into potato mixture. Add pepper. Cook until clams are done, about 10 minutes. Before serving, remove 1 to 2 cups of broth, replacing it with half and half and heavy cream. Heat until thickened, do not boil.