NOTE: if you are using chicken make sure to cook it with spices of your choice and reserve the stock.
Cook bacon in a large pan over medium heat until its crispy. Remove bacon from pan, Crumble it and set aside.
In a clean pan, add oil over a low heat, allow to heat up a but and add onion, carrot, celery, leek, salt, thyme, and garlic; cook 5 minutes or until they are tender.
Drain clams, reserving liquid (if you are using clams, if not get your chicken stock ready)
In the same pan, add clam liquid (or chicken stock), potato, pepper, clam juice, and bay leaf and bring to a boil.
Reduce heat and simmer for 12 to 15 minutes or until potato is tender and remove the bay leaf.
Mix milk and flour until smooth. Add flour mixture to the pan; bring to a boil. Cook for 15 minutes or until its thick, stirring at interval.
Then add clams or chicken and spring onions, cook for more 3 minutes. Sprinkle with bacon and ready to serve