Boston Clam Chowder

Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.
Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened.
Discard bay leaf.
Add the remaining half and half and the clams. Cook until heated through. Do not boil.
Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.