Render Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Transfer the bacon to the slow cooker, reserving the fat in the skillet.

Prepare Clams: If using fresh clams, steam them until they open, then chop the meat. Strain the cooking liquid to remove grit and use it as part of the clam juice or fish stock. If using pre-chopped clams, ensure they are well-drained.

Combine Ingredients: Add the chopped clams, heavy cream, clam juice or fish stock, and butter to the slow cooker with the bacon. Stir to combine. Season with sea salt and optional black pepper.

Slow Cook: Cover and cook on low for 4-5 hours, allowing the flavors to meld. The chowder should be heated through, and the clams tender but not rubbery.

Final Adjustments: Taste the chowder and adjust the seasoning with more salt or pepper if needed. If the chowder is too thick, you can thin it with a little more clam juice or heavy cream.

Serve: Ladle the chowder into bowls. Serve hot as a nourishing and hearty meal.