1. Cook the bacon in a soup pot over medium heat until lightly crisp

2. Add the onion and celery and cook, stirring occasionally, until the onion is translucent

3. Add the flour and cook over low heat, stirring with a wooden spoon

4. Whisk in the clam juice and bring to a simmer. The liquid should be the consistency of heavy cream. If it's too thick, add more clam juice

5. Add the bay leaf and potatoes and cook until tender

6. Add the half-and-half and low-fat milk and simmer until soup is reduced to a thicker consistency, about 30 minutes

7. Place the baby clams in the soup and cook another 5 minutes

8. Stir in the sherry and season with salt, pepper, Tabasco, and Worcesteshire (to taste)

9. Serve in a bowl and add oyster crackers as needed