Spray a large pot with non-stick cooking spray. Add the bacon and cook until crispy on both sides. Remove the bacon from the pot and discard the grease.
Add olive oil and butter to the pot. Once the butter is melted add the chopped onions and sauté until fragrant. About 2 minutes. Stir in the minced garlic and peeled and quartered potatoes and sauté an additional minute.
Stir in the flour and season with salt and pepper. Add the broth and milk. Bring to a boil, stirring occasionally, reduce the heat slightly and continue to cook until the potatoes are soft and easily pierced with a fork. Keep stirring occasionally so the soup doesn't stick to the bottom of the pot.
Stir in the heavy cream and canned chopped clams. Serve warm garnished with the chopped bacon and a side of oyster crackers.