New England Clam Chowder

4 slices bacon, fried and crumbled
2- 6.5 oz cans minced clams
4 potatoes, peeled and diced
1 small onion, finely chopped
1/2 cup finely diced celery
2 heaping Tbsp. flour
2 cups milk
1 cup canned milk
1/2 tsp. Worcestershire sauce
.
Cook bacon in a large pot until crisp.
Cool and crumble.
Return to pot.
Drain clams, reserving liquid.
Add water to clam juice to make 1 cup liquid.
Add liquid and vegetables to the cooked bacon.
Cover and simmer 20 minutes or until potatoes are tender.
Stir milk slowly into flour.
Add flour mixture and clams to soup.
Cook and stir over medium heat until thickened and bubbly.
Add canned milk and Worcestershire sauce.
Sprinkle with salt and pepper.