Drain the minced clams and reserve the clams and clam juice separately.
Pour the clam juice into a small saucepan and bring to a boil over mediumhigh heat. Reduce heat to medium and gently boil the juice until it is reduced to 1/4 cup, about 20 minutes. Set aside to cool.
Place the cream cheese in the bowl of a food processor, add the cooled clam juice concentrate and process until smooth. If the cream cheese is too thick for dipping, add a teaspoon or two of water to thin. Add the clams, Worcestershire sauce, 1 1/2 teaspoons chives, 1 tablespoon bacon and the lemon zest and process to combine. Season with black pepper. (Dip can be made to this point one day ahead, covered tightly with plastic wrap and refrigerated.)
To serve, bring to room temperature and sprinkle with remaining chives and bacon. Serve with chips or crackers.