Melt butter in a large soup pot or Dutch oven over medium-low heat.

Add bacon and cook until crisp and golden brown.

Transfer bacon to paper towels, leaving the butter in the pot.

Add onion to the pot and cook until softened and translucent, about 5 minutes.

Add potatoes and clam juice to the pot and bring to a boil.

Reduce heat to low, cover partially, and simmer until potatoes are tender, 8-10 minutes.

Add clams and cook until tender, about 2 minutes.

Heat half-and-half in a small saucepan until just simmering.

Stir hot half-and-half into the chowder.

Crumble bacon over the top.

Taste and season with salt and pepper.

Serve in warm bowls.