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Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove and set aside excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
Return pot to medium-high heat. Add in onion, chopped celery and carrots and saute 7 minutes, until soft and translucent. Add in 2 tablespoons of the bacon grease and garlic. Stir in flour and cook an additional 2-3 minutes.
Slowly pour in chicken broth, half and half, and clam juice. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15-20 minutes.
Once potatoes are tender, add in the chopped clams. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve hot topped with cooked bacon, chives, and a sprinkle of cheddar cheese.