Cut bacon into 2 inch pieces and cook in a dutch oven or large soup pot over medium-high heat, turning occasionally until bacon is crispy. Remove to a paper towel lined plate to drain.

Keep about 1/4 cup of bacon drippings in the pan, reserve the rest for another use. Add diced onions, celery and minced garlic to the bacon grease. Cook, stirring often until vegetables are softened. 

Drain Clams, reserving the juice. 

Add chicken broth, clam juice, Worcestershire sauce and hot sauce. Add bay leaf and small diced potatoes. Bring to a boil, stir occasionally and cook until potatoes are tender, about 10 minutes. 

Lower to simmer. Add Mix heavy whipping cream with corn starch with a whisk. Mix into soup and add seasonings.

Cook for 5 minutes, stirring often until soup is thickened. Stir in clams, cook another 5 minutes. Remove bay leaf and discard.

Garnish with crumbled bacon and fresh parsley.

Ladle into a bread bowl or soup bowls.