Chop the onion, leek, and celery.
Add to the pot over medium high heat with a little olive oil.
Cook for 5 minutes until they become tender.
Sprinkle in the flour and stir to coat the veggies.
Blend 1 can (not drained) of white beans in a blender cup.
Add clam juice, chicken stock, and white bean mixture as well as the bay leaf into the pot.
Dice and stir in the potatoes.
Stir in the chopped clams.
Season with salt and pepper.
Cook for 15 -20 minutes until the potatoes are tender.
Enjoy with bacon and chives as a topping