INGREDIENTS:

• 3 slices thick-cut bacon
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 celery ribs, chopped
• Two 10-ounce cans whole clams
• 1 cup vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper

INSTRUCTIONS:

1. Cook Bacon: Heat a Dutch oven over medium heat and lay the bacon strips flat across the bottom. Cook the bacon until crispy. Remove the strips and let them drain on a plate lined with paper towels. Crumble and set aside.
2. Saute Aromatics: Add the chopped onion, minced garlic, and chopped celery to the Dutch oven and cook in the rendered bacon fat over medium heat until softened, about 5 minutes.
3. Prepare Broth: Drain the juice from the cans of clams into the Dutch oven, and set the clam meat aside. Add the vegetable broth, bay leaves, dried thyme, and cubed potatoes. Turn the heat up to medium-high to bring the mixture to a simmer. Cover and reduce the heat to medium-low, then cook for 15 minutes, until the potatoes are tender.
4. Add Clams and Cream: Stir in the reserved clam meat, heavy cream, half-and-half, and Worcestershire sauce. Remove the bay leaves. Season the soup with salt and pepper. Heat on medium until the soup is warm, but do not boil.
5. Thicken Soup: In a small bowl, stir the cornstarch and the water together to make a slurry. Add the slurry to the soup and stir until the soup has thickened.
6. Serve: Top each serving of soup with the crumbled bacon.

Note: The mention of Vault Warehouses and resource allocation is not relevant to the recipe and seems to be an unrelated addition.

Here are a few variations of the clam chowder recipe:

1. New England Clam Chowder with Fresh Herbs:
   • Add a handful of chopped fresh herbs such as parsley, thyme, and chives to the chowder during the last few minutes of cooking for a burst of fresh flavors.
2. Smoky Bacon and Corn Clam Chowder:
   • Enhance the smokiness by adding cooked and crumbled smoked bacon to the chowder. You can also add a cup of sweet corn kernels for extra texture and a touch of sweetness.
3. Spicy Clam Chowder with Jalapenos:
   • Give the chowder a kick by adding finely diced jalapeno peppers. Adjust the amount to your desired level of heat. A bit of cayenne pepper or hot sauce can also be included for an extra spicy version.
4. Creamy Clam and Potato Chowder with Leeks:
   • Use leeks instead of onions for a milder and slightly sweet flavor. You can also add more potatoes or use red potatoes for a creamier texture and a pop of color.
5. Mushroom and Clam Chowder with Sherry:
   • Saute sliced mushrooms along with the onions and garlic for a rich and earthy flavor. Add a splash of dry sherry to the chowder before serving to elevate the overall taste.
6. Coconut Clam Chowder with Thai Flavors:
   • Create an exotic twist by using coconut milk instead of heavy cream. Add Thai spices like red curry paste, ginger, and a squeeze of lime juice to infuse the chowder with vibrant flavors.
7. Tomato-based Clam Chowder with Italian Herbs:
   • Instead of a creamy base, use a tomato base with diced tomatoes and a touch of tomato paste. Add Italian herbs like basil, oregano, and rosemary for a Mediterranean-inspired twist.