Tabasco sauce or other hot sauce of your choice, for servingIn a Dutch oven, combine butter and bacon and cook over medium heat, stirring occasionally, until the bacon begins to brown and crisp, 7 to 10 minutes. Using a slotted spoon, transfer half the bacon to a paper towel–lined plate; reserve for garnish.
Add the leek to the remaining bacon in the Dutch oven and cook, stirring, until tender, about 3 minutes. Add the diced celery, bay leaves, thyme, and cayenne and cook for 1 minute. Add the potatoes and increase the heat to medium-high. Cook the potatoes for 3 minutes, stirring occasionally. Add the vermouth and bring to a boil, scraping up any brown bits from the bottom of the pot. Add the clam juice and just enough water to cover the potatoes . Bring to a boil, reduce to a simmer, then cook until the potatoes are tender. Add the cream, return to a simmer, then simmer for 10 minutes. Bring the chowder to a boil, turn off the heat, add the razor clam meat, cover the pot, and let stand for 1 minute; this will be enough to gently poach the clam meat without letting it become rubbery.
Ladle soup into bowls and top with reserved bacon and celery leaves. Serve, allowing diners to add hot sauce and crumbled crackers to their bowls as desired.If you’re shucking fresh razor clams for this recipe, you can collect and strain any liquid from that process and substitute it for part of the bottled clam juice.
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