Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Wrap bay leaves in cheese cloth. Tie with butchers twine. Set aside.
Melt butter in a stockpot or kettle over medium high heat, ensuring it doesn't burn.
Add onion, celery, thyme, oregano and Minced Garlic.
Cook, while stirring occasionally, until onions are translucent and vegetables start to become tender and aromatic, about 8-10 minutes. Season with salt & pepper.
Add Water, potatoes, clam base, worcestershire, tabasco, clams and juice and bay leaves.
Whisk until thoroughly combined and clam base dissolves.
Bring to a boil, then reduce to a simmer.
While whisking constantly, add Roux, in stages, until it is all incorporated, ensuring no lumps form.
Monitor the heat and continue to simmer, while stirring occasionally, until the soup has thickened and coats the back of a spoon, about 15-20 minutes.
Add cream.
Bring back to a simmer.
Remove bay leaves. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Hold for service.
-OR- Cool completely. Cover, label, date and store refrigerated.
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