In a Dutch oven over medium heat, cook the bacon. When cooked, remove half of the bacon from the pot and set aside. Add the butter to the bacon and bacon grease remaining in the pot.
Saute the onion and celery in the pot until softened.
Add the potatoes, garlic, and spelt flour to the pot. Stir the ingredients together over medium heat for approximately 30 seconds.
Add the chicken broth, clam juice, bay leaves, red pepper, black pepper, parsley, oregano, and thyme. Simmer uncovered for 20 minutes.
Add the shrimp, oysters, and heavy cream. Heat until the shrimp is cooked through, approximately 5-10 minutes.
Remove the bay leaves from the pot and discard.
Put the chowder into bowls and garnish with the cooked bacon that was set aside and the parsley.