Melt the butter in a stock pot over medium heat. Add the bacon and cook until lightly browned. Add the onion and cook until wilted, about 3 minutes. Slowly stir in the flour to make a roux, cook for 3 more minutes.
Whisk in the clam broth or juice, making sure to work any lumps out of the roux. Add the potatoes and simmer until the potatoes are cooked through, about 15 minutes.
Add the clam meat and corn and simmer for another 7 minutes or until clams are cooked through. Stir in the half and half and season with pepper, chopped dill, granulated onion and parsley.