Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional ( 8 oz.) clam juice.
Bring the soup to a gentle boil,