Melt butter in a large pan.

Add chopped onion and celery to the pan.

Cook until the onion and celery are tender.

Stir in flour to create a roux.

In a separate pan, heat clam broth.

Gradually add the roux to the heated clam broth, whisking continuously.

Continue whisking until the broth thickens.

Add clams, chicken bouillon cubes, and crumbled bacon to the thickened broth.

Simmer for 20 minutes.

Add chopped and boiled potatoes to the chowder.

Let the chowder stand for 20 minutes to allow flavors to meld.

In a separate pan, heat half and half.

Stir the heated half and half into the chowder.

Stir well and serve immediately.