• In a large dutch oven, fry the bacon until golden brown and crispy.
• Remove bacon to paper towel and allow to cool; then chop it into bits and set aside.
• Remove the bacon fat from the pot, leaving about 2 Tbsp, including bacon bits.
• Melt the butter in same pot as the bacon grease over medium heat.
• Add celery, leeks, and onion, sautéing until translucent. Stir in garlic, and saute another 30-60 seconds.
• Add chopped potatoes, clam juice, broth, clams (keep the liquid), pepper, onion powder, thyme, and dill. Cover and bring to a simmer over medium heat, cooking until potatoes are tender.
• Combine cornstarch with cream or half and half in a measuring cup and whisk until cornstarch is fully dissolved. Reduce heat to medium-low and slowly pour it into the chowder while stirring. Add in the crumbled bacon (reserve a few bacon bits for garnish at the end) and continue to cook until it returns to a simmer and thickens.

Prepare the bread bowls:

• Meanwhile, while the chowder is cooking, hollow out the bread bowls. Cut the tops off about ¼ of the way from the top, then cut the centers out, leaving a 1 inch rim and bottom of bread.
• TIP: Brush the inside of the bowl with oil (avocado or olive oil) and bake at 450°F for 6-8 min until slightly golden. This will prevent the bread from getting soggy.
• Once the chowder is thick, season to taste for salt and pepper.
• For serving, ladle it into the bread bowls and top with extra bacon bits, a sprinkle of dill, and a sprinkle of fresh chopped parsley to garnish.