In a large pot over medium heat, cook the slices of bacon until crispy. Remove from the pot, crumble, and set aside.
Add the butter to the pot, along with the onion. Cook for about 5 minutes, or until softened. Add the garlic and cook an additional minute.
Sprinkle in the flour and whisk. Cook for 30 seconds.
Pour in the broth, milk, and cream. Stir in the potatoes, celery, Worcestershire, spices, clam juice, as well as the juice from the canned clams. (Don't add the clams yet!)
Bring to a boil, and turn the heat down to a simmer. Cook for about 25-30 minutes, or until thickened and the potatoes are cooked through.
Stir in the chopped clams, and cook an additional 5 minutes. Serve with crumbled bacon.
