Emeril Lagasse’s Clam Chowder

Ingredients

• 48 cherrystone clams scrubbed
• 2 cups low sodium chicken broth
• 6 ounces sliced bacon cut crosswise into 1/2-inch pieces
• 2 onions medium, cut into 1/4-inch dice
• 3 carrots cut into 1/4-inch dice
• 2 celery ribs cut into 1/4-inch dice
• kosher salt
• 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 cup all purpose flour
• 3 medium red potatoes 1 1/4 pounds, peeled and cut into 1/2-inch dice
• 2 ears of corn kernels cut from the cobs
• 1 teaspoon Old Bay Seasoning
• 1 cup half and half
• 1/2 cup finely chopped flat leaf parsley
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco Sauce
• freshly ground black pepper to taste