Directions

1. In a 6- to 8-qt. pan, cook bacon over medium-high heat, turning once, until browned and crisp, 5-6 minutes. Transfer bacon to a paper towel, set aside, and crumble when cool. Discard all but 1 Tbsp. fat from pan.
2. Add 2 Tbsp. butter to pan along with the onion, celery, and carrots. Cook, stirring vegetables occasionally, until onion is softened, 5-10 minutes.
3. Now add potatoes to pan with clam juice. Drain liquid from clams into pan (set clams aside) and add salt and pepper. Cover pot, bring to a boil over high heat, and then reduce heat and simmer until vegetables are tender, 10-15 minutes.
4. Meanwhile, melt remaining 6 Tbsp. butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking, until flour smells toasted, about 3 minutes. Add half-and-half and cook, whisking often, until mixture bubbles and is thick and smooth, about 15 minutes.
5. Pour half-and-half mixture into pan with vegetables. Stir in clams and cook until chowder is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle chowder into bowls, top with reserved bacon and the chives, and serve with oyster crackers.