In a large skillet, add one tbsp olive oil with the onions, garlic, celery, and potatoes over medium-high heat. Once coated with the butter, add in the reserved clam juice and enough water to cover everything and cook until tender.

Meanwhile, in a small skillet cook your bacon. Once done, break up into bits that will go in your soup.

While that cooks, you can start the cream sauce in a heavy sauce pan that will fit all your ingredients. Add the ghee and melt. Whisk in the oat flour little by little until it's smooth. Once combined, start to whisk in the half and half and then the milk. This will need to be stirred constantly until it starts to get thick. 

Once everything starts coming together, you can add in your bone broth. You can bring this to a simmer and add your salt, pepper, and bay leaf. Allow the soup to simmer for 10 minutes.

Just before serving, add the bacon and clams and stir so it all gets distributed. Serve warm and enjoy!