1. Cook bacon in a pot until crisp; remove to a plate. Keep 1 tbsp drippings.

2. Sauté onion and celery with a pinch of salt until soft, 4–5 minutes. Add garlic; cook 30 seconds.

3. Stir in potato, corn, clams with their juice, and stock. Simmer until potatoes are tender, 12–15 minutes.

4. Stir in milk and butter; warm gently (do not boil). Season with salt/pepper.

5. Serve with bacon, chives, and a dash of hot sauce.