In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon, leaving the bacon grease in the pot, and set aside on a paper towel lined plate.
Add olive oil to the pot with the bacon grease. Add the onion and celery and cook for 4-5 minutes, until slightly tender. Add the garlic and cook for another minute.
Whisk in the flour, letting it absorb any oil in the pot, letting cook for about 1 minute, until lightly toasted. Slowly add stock, continuously whisking and letting it thicken.
Stir in the oat milk, Worcestershire, thyme, salt, pepper, and bay leaf.
Open the cans of clams and pour just the liquid into the pot; do not add the actual clams yet.
Add the potatoes and bring mixture to a boil. Reduce heat and simmer about 15 minutes, uncovered, until potatoes are tender.
Stir in the clams. Let cook for another 2-3 minutes. Serve garnished with the bacon. Enjoy!
Nutrition analysis (approximate per serving): 381 calories, 9 g fat, 2 g saturated fat, 1400 mg sodium, 62 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein, Vitamin D: 10%, Calcium: 16%, Iron: 16%, Potassium: 24%