In a medium saucepan, cook Bacon (6 slice) medium heat until crispy, about 10 minutes.
In a medium skillet, melt Unsalted Butter (3 tablespoon) over medium heat. Add White Onion (1/2) and sauté until fragrant, 3-5 minutes.
Add Celery (2 stalk) into the skillet. Stir and cook for 2-3 minutes.
Sprinkle in All-Purpose Flour (3 tablespoon) and sauté with onion and celery for a minute or two.
Whisk in Whole Milk (1/2 cup) and Chicken Bone Broth (1/2 cup). Bring to a simmer and cook for 5-8 minutes, until it has thickened.
Add remaining White Onion (1/2) into the pan with the bacon and cook until translucent.
Add the juice from the Whole Baby Clams (1 can) and remaining Chicken Bone Broth (1/2 cup), followed by the Red Potato (1 pound). Cover and cook over medium heat until potatoes are fork tender, about 15-20 minutes. Stir occasionally.
Once the potatoes are done, add clams, cream of celery soup, Whole Milk (1/2 cup), Heavy Cream (1 cup), and Dried Dill Weed (1 teaspoon). Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes.
Season with Salt and Pepper (to taste).