In a large heavy pot or Dutch oven over medium heat, cook the cut 2 slices thick-cut bacon until crispy. Tilt the pot to the side to spoon out all but approximately 1-2 tablespoons of the bacon grease - discard or save for another purpose.

Add the 2 tablespoons butter to the pot with the bacon and stir until melted. Add the diced 1 large yellow onion and diced 3 ribs celery and continue to cook over medium heat until translucent, about 3 minutes.

While the onions are cooking, drain the 20 oz. canned whole or chopped clams and set the clams aside. Reserve the juices in a 4-cup glass measuring cup, if you have one. Then, top off the measuring up with jarred clam juice until you have 4 cups total. (if you don't have a 4-cup glass measuring cup, measure out 4 cups total clam juice in another way).

Add the 4 cups clam juice to the pot, along with 4 cups water. Bring to a boil and add the diced 1 ½ lb. potatoes. Turn heat to low, cover, and simmer until potatoes are tender, about 15 minutes.

Add the reserved clams to the pot, as well as the 2 tablespoons chopped fresh Italian parsley, 2 tablespoons minced fresh chives, and 1 tablespoon chopped fresh dill. Heat for another two minutes or so.

Taste and season with salt and pepper as needed (keep in mind the canned clams, bacon, and clam juice all already have salt in them and you may not need to add much extra). If desired, add a little extra butter and fresh herbs to serve, preferably with crusty bread or oyster crackers.