Cut and measure all ingredients for the recipe.
Cook the potatoes in a small pot with the clam broth.
Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy.
Add garlic, onions and cook until just beginning to brown.
Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt.
Add and mix in the flour and cook for about 4 minutes. Dont let it burn at the bottom of the pot.
Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan.
Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve.
OPTIONAL: add a cup of cream if you like.
