New England Clam Chowder

5 strips of thick cut bacon
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 ribs of celery, diced
4 cloves of garlic, minced
1 teaspoon Worcestershire sauce
1/3 cup of flour
1 cup of chicken broth or vegetable broth
3 cups of half and half
1 chicken or vegetable bouillon cube
1 bay leaf
1 1/4 lbs of new potatoes, diced
2 dozen fresh clams, cleaned
dried oregano, thyme, salt, & smoked paprika
fresh parsley, cracked pepper, and a few dollops of Sabatino White Truffle Sauce.

1. Cook bacon in a large pot over low heat until crispy.
2. Set aside on a paper towel, then chop when cooled.
3. Steam 12 clams in 1 cup of water in a pan until clams open. Remove clam meat and chop fine. Reserve the steamed water.
4. Heat reserved bacon drippings and butter over medium heat in the same pot you used to cook the bacon in. Sauté onions and celery for 5-6 minutes.
5. Add garlic & Worcestershire sauce, and seasonings. Cook for 1 minute.
6. Stir in flour and cook for 2 minutes. Gradually add chicken broth and half & half, stirring constantly.
7. Mix in chicken bouillon, bay leaf, steamed clam water. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
8. Add diced potatoes & simmer for 20-25 minutes
9. Add in remaining 12 clams & cook for 5 more minutes.
10. Remove bay leaf, garnish with chopped parsley, bacon, black pepper and Sabatino white truffle sauce. Serve hot and enjoy!