Heat 2 tbsp of butter in a large pot over medium-high heat.
Add the onion, green pepper, celery, chopped bacon and sausage and saute until vegetables are softened and meats are browned, stirring often.
Next add garlic and cook for 30 seconds stirring occasionally.
Stir in the flour and distribute evenly.
Next add the seafood stock and the juice from the 3 cans of chopped clams (just the juice, reserve the clams in the cans for now), Add milk, potatoes, hot sauce, creole seasoning, cayenne pepper, and remaining butter and stir to combine. Bring to a simmer over medium heat until boiling then reduce heat to medium-low and cook for 10-15 minutes with cover on, stirring occasionally, and another 10 minutes (continuing to stir) or until potatoes are nice and tender.
Finally add reserved clams to the pot and season to taste with salt and pepper, cook until clams are just firm, about 2-3 minutes then turn off heat. When serving, garnish with chopped parsley, chopped bacon bits and serve with oyster crackers. For extra flair, serve in bread bowls.
Properly stored, cooked clam chowder will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked clam chowder, freeze it; freeze in covered airtight containers or heavy-duty freezer bags. It will maintain its best quality for 4 to 6 months, but will remain safe even after that.To reheat, submerge the container in a basin of hot water for 10-15 minutes. Pour the thawed chowder into a saucepan, then simmer over medium heat. Be sure to stir often to prevent curdling! If necessary, add more milk or broth to loosen the consistency of the chowder.