Chop the bacon into small pieces. This will render fat and add flavor to the chowder.

Finely dice the onion and celery. This will ensure they cook evenly and blend into the chowder.

Peel and dice the potatoes into small cubes. This helps them cook faster and allows for a creamy texture.

Drain and chop the clams. This will make them easier to incorporate into the chowder.

In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. This step adds a smoky flavor to the chowder.

Once cooked, transfer the bacon to the crockpot, leaving the rendered fat in the skillet.

In the crockpot, add the diced onion, celery, and potatoes. Stir to combine with the bacon.

Pour in the clam juice (or fish stock) and add the chopped clams. This forms the base of the chowder.

Add the dried thyme, dill, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed.

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. This slow cooking allows the flavors to meld beautifully.

About 30 minutes before serving, stir in the heavy cream and lemon juice. This adds richness and a touch of acidity to balance the flavors.

Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.