Creamy Clam Chowder

Soup, Chowder
4 slices bacon
1 stalk of celery, chopped
1 cup onion, chopped
2 1/2 cups potatoes, diced
2 cloves garlic, diced
2 tbsp flour
1 BOU Chicken Bouillon Cube
1 cup clam juice
1 tsp Worcestershire sauce
1/4 tsp dried thyme
1/2 tsp black pepper
2 cups milk
1 cup heavy cream
2 (6 1/2 oz) cans of clams
Cook bacon in a Dutch oven on medium heat until crispy. Remove bacon and leave 1 tbsp of bacon grease in the pan
Add in celery and onion. Sauté until onions are soft (about 5 mins).
Add in potatoes and garlic and sprinkle with flour and cook an additional 1 minute.
Stir in clam juice, BOU chicken bouillon cube, thyme, Worcestershire sauce and black pepper
Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender
Stir in heavy cream, milk and clams then bring to a simmer to heat through.
Add more salt/pepper to taste. Garnish with bacon!