- In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly.
- Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly. Simmer over medium heat for 20 minutes or until the potatoes are tender. Add the corn and cook 2 minutes longer. Remove from the heat. Add the canned clams. Season with salt and pepper. Let sit at least 15 minutes before serving. Remove the bay leaves.
- Meanwhile, in a skillet over medium heat, cook the bacon until golden but still tender. Drain the bacon on paper towel. Keep 1 tbsp (15 ml) of the bacon fat in the skillet. Add ¾ of the bacon to the soup.
- In the same skillet, toss the fresh clams with the hot bacon fat. Add the water. Cover and bring to a boil. Cook for 3 to 5 minutes or until the clams have opened. Remove the clams from the liquid (discard any clams that have not opened).
- Divide the soup among four bowls. Garnish with the fresh clams and remaining bacon. Sprinkle with the chives. Delicious served with crackers.