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1. In a large soup pot bring potatoes and clam juice to a boil. Cook until potatoes are done and set aside
2. In a separate heavy bottom pan, add 1/2 cup of water and the salt pork. When fat has rendered, and pork has browned remove half of the pork from pan. Use these removed pork bits later to garnish chowder bowls.
3. Add and brown half the onions and the celery until the onions are clear and lightly browned and the celery soft.
4. Add butter to heavy pan with pork fat, onions and celery, melt, and cook slightly. Add and mix in flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
5. Now bring the potatoes and clam juice back to a boil and add cooked flour and salt pork mixture. Also add the clams. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
6. Serve with pork bits, tabasco sauce and oyster crackers

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