Heat the butter in a large pot over medium-high heat. Add bacon and sauté until golden about 2 minutes.
Add the onion and celery and sauté until softened, mixing often.
Add flour and stir to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, wine, thyme, and potatoes and stir to combine.
Bring to a gentle simmer, stirring consistently. Once the mixture thickens, reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
Add clams and season to taste with salt and pepper; cook for another 2 minutes.
Ladle into bowls and top with a squeeze of lemon juice.