Directions

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