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On medium heat, add oil and bacon.
Sweat for 5-7 mins, or until bacon becomes crispy. Remove bacon and reserve for garnish. Add onion to pan and cook until translucent. Add carrot and celery. Cook for 5 min.
Sprinkle flour over vegetables to create roux. Mix until all the oil and bacon fat is absorbed. Sprinkle some extra flour if needed. Slowly add stock, 100ml at a time. Stir well to incorporate.
Make sure you add stock slowly, while mixing evenly. This will minimize lumps from forming. If lumps do occur, use spatula to smooth them out. Switch to a whisk about halfway through. Continue to slowly add stock, stirring as you go. Once all stock is added, bring to a simmer for 30min.
Meanwhile, cook the potatoes: fill pot with cold water and potatoes. Bring to a simmer and cook for 8-10 min. Use a knife to make sure they’re cooked. Drain and set aside.
Back to the chowder. If it still has a flour-y taste, continue to simmer until it dissipates.
Add Ocean Mama Clam Meat and cream. Stir well. Add cooked potatoes and green onions. Stir to incorporate. Season with salt and pepper.
Garnish with reserved bacon bits and more green onions. Ready to serve.