Heat 1/4 cup vegetable oil in a large pot over medium heat. Add onion, celery, and diced bacon. Cook and stir until the bacon fat is rendered and onion becomes translucent, about 5 minutes.

Add potatoes and clam juice to the pot. Increase heat to medium-high and bring to a boil. Cook until the potatoes are fork-tender, 15 to 20 minutes.

Add minced clams and cook for 10 minutes more.

In a separate saucepan, combine remaining 1/4 cup oil and flour. Stir over medium heat until it forms a paste-like consistency and becomes light golden brown, about 3 to 5 minutes.

Gradually whisk in almond milk into the flour mixture, cooking and stirring until the slurry thickens, about 6 to 7 minutes.