Begin by heating a large pot over medium heat. Add the chopped bacon and cook until crispy. This process takes about 5-7 minutes. As the bacon renders, it will release its fatty goodness, creating the perfect base for your chowder.

Once the bacon is crispy, use a slotted spoon to transfer it to a plate, leaving the drippings in the pot. Add the diced celery, onion, and leeks to the pot. Sauté the vegetables for about 5 minutes, until they become tender and translucent. Make sure to stir regularly. Those little bits at the bottom of the pot should start to release, adding even more flavor.

Now, toss in the cubed potatoes, chicken stock, clam juice, dried thyme, salt, black pepper, and bay leaves. Stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes. You want the potatoes to become fork-tender.

In a small bowl, whisk together the flour with a little bit of half-and-half until it’s smooth. This will help thicken our chowder later. Pour the rest of the half-and-half into the simmering pot, followed by the flour mixture.

Add the drained clams, smoked paprika, garlic powder, and Tabasco sauce to the pot. Stir everything together. Keep the chowder simmering for another 5-10 minutes, just until it thickens to your desired consistency. Remember to remove the bay leaves before serving!

When you're ready to serve, ladle the chowder into bowls. Top each serving with a generous sprinkle of crispy bacon and green onions, if using. Now, sit back and enjoy a bowl of pure happiness.