Blanch potatoes in boiling water until tender. Cool and set aside.
Cook bacon in heavy-bottomed saucepan until crispy.
Add butter, onions, celery, and garlic, and sauté until tender.
Make roux by adding flour. Stir well to incorporate.
Continue stirring and bring mixture to 165 degrees then cook for 7 minutes. Do not brown roux.
In a separate bowl, mix clam base with clam juice until dissolved.
Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
The chowder will taste dramatically better after a “cure” or when the herbs have bloomed and the flavors have fully emulsified.
Serve at 165-175 degrees.