Start off by dicing and cooking the bacon. It can take a little while, so prepare all the other veggies and potatoes while the bacon is cooking.
Place a large Dutch Oven over medium heat. Add the diced bacon and cook until desired consistency. Stir often.
Carefully remove the bacon with a slotted spoon and place it on a plate with paper towels. Carefully remove the bacon fat and return the pot back to the stove.
Do not clean it out! The bits of bacon stuck to the bottom will only enhance the flavor of the chowder.
In a now empty pot, add in 1 tablespoon of olive oil and butter. Then, add in the diced onion and sauté until soft and translucent. About 5 minutes.
Add in the diced carrots and celery and continue to cook for another 5 minutes, or until they start to soften.
Add in the minced garlic and potatoes and mix everything up.
Add in the flour, spices, salt, and pepper, then mix until the veggies and potato mix is completely covered with the flour.
Allow the flour to cook for a few minutes. There should be no white left. It will be very thick.
Slowly pour in the half and a half into the potato mixture. Make sure to stir while adding.
Now add in the stock, continuing to stir.
Stir everything until it's all completely incorporated, bring to a slight boil then reduce to medium-low heat and simmer. Allow to simmer for 5-10 minutes or until the soup starts to thicken and potatoes are tender.
Add in the chopped razor clam meat and let them warm up. Clams do not take long to cook, so only allow them to simmer in the soup for a few minutes.
Remove from heat, cool for a few minutes, top with the bacon bits, serve warm and enjoy!
Serve with some oyster crackers, cracker crumbs, or some fresh sourdough bread.