Dice bacon into small pieces. In a soup pot or Dutch oven, brown the bacon until it turns crispy. Remove it from the pot and set it aside. Leave the drippings in the pan.
Add the diced onions into the pot with the bacon drippings and cook them until they soften. Next, add the carrots, celery, and green onions and cook everything together for a few minutes.
Add chicken broth to the pot, followed by the cream cheese and heavy whipping cream.
Add the diced potatoes into the soup and 1-2 quarts of boiling water, depending on the consistency and thickness you prefer. Season the soup with salt, pepper, and garlic powder. Drain the canned clams of their juices and add them to the soup. Simmer for 20-30 minutes.
Top each bowl of soup with crispy bacon and enjoy!