In a large Dutch oven over medium heat, add your diced bacon. Let it cook slowly until the fat has rendered and the bits are crispy and golden. Using a slotted spoon, remove the bacon and set it aside on a paper towel. Leave about two tablespoons of the fat in the pot.

Add the butter to the bacon fat. Once melted, toss in the onions and celery. You want to cook these until they are translucent and soft, about five to seven minutes. Add the garlic during the last minute so it doesn't burn.

Sprinkle the flour over the vegetables. Stir constantly for two minutes to cook out the raw flour taste. The mixture should look like a thick paste.

Gradually whisk in the reserved clam juice and a splash of white wine if you have some open. Pour in the milk and heavy cream slowly, stirring constantly to ensure there are no lumps. The base should become silky and thick.

Add the cubed potatoes and bay leaves. Bring the mixture to a very gentle simmer. Do not let it boil vigorously, as dairy can break. Cover and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the clams, shrimp, and corn. Let them cook in the residual heat for about five minutes. The shrimp should turn a lovely pink, and the clams should be heated through. Remove the bay leaves.

Stir in the Worcestershire sauce, thyme, salt, and pepper. Taste as you go. This is your moment to find the perfect balance.

Ladle the chowder into deep bowls. Top with the reserved crispy bacon and a generous sprinkle of parsley. For a heartier meal, you can serve this chowder in a bowl made of sourdough bread.