Heat olive oil in a large pot over medium-high heat.

Add bacon and cook until crispy, stirring occasionally, then remove from pot and set aside. Add onion and saute for 5 minutes, then add celery and garlic and cook for an additional minute, stirring occasionally.

Add flour and stir until combined; saute for an additional minute stirring occasionally. Add the clam juice, milk, potatoes, Old Bay, thyme, salt, pepper and clams; mix until combined.

Continue cooking until the mixture reaches a simmer, stirring occasionally.

Reduce heat to medium-low, cover and simmer for 10-15 minutes, or until potatoes have softened, stirring every few minutes to avoid having potatoes stuck to the bottom of the pan.

Once the potatoes have softened, add bacon back to the pot and remove bay leaf. Remove from heat and mix in yogurt until well combined. Season with salt and pepper, as desired.