1. Put a large pot or Dutch oven over medium-low heat. Add the oil. Cut the butter into pieces and add it to the oil. Add the celery and increase heat to medium. Add in the onion and stir.
2. Use a fork to prick the potatoes in several places each. Put them on a microwave-safe plate and microwave on high power for 3 minutes. Flip and microwave until fork tender, 2-3 more minutes.
3. Meanwhile, chop up the bacon and add it to the celery and onions. Add in the garlic, pepper, thyme, and salt. Stir. Sprinkle with the flour and stir.
4. Drizzle in one half of one of the bottles of clam juice.  Stir well and then add the rest of the bottle. Repeat with the remaining two bottles, adding half a bottle at a time before stirring and continuing.
5. Add the chicken broth. Increase heat to medium-high and bring up to a simmer while stirring often.
6. When the potatoes are fork tender, wear oven mitts to protect your hands from the heat and chop them into ½ inch cubes. Add the potatoes to the soup.
7. Add the cans of chopped clams, along with their juice, to the soup. Stir and allow to cook for a minute.
8. Stir in the half and half and heat through before serving.

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