1. In a large pot, cook the bacon until crispy. Remove the bacon and set aside.

2. In the same pot, sauté onions, celery, and garlic until softened. Add flour and stir to create a roux.

3. Gradually whisk in the clam juice and chicken broth. Add diced potatoes and bring to a simmer.

4. Stir in the clams, cooked bacon, cream, and season with salt, pepper, and herbs. Let it simmer for a few more minutes.

5. Serve the clam chowder hot, garnished with parsley, and enjoy!