Wash the diced potatoes, drain and place in a stock pot with the clam juice.
Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
Add the remaining potatoes, clams, and stock and bring to a simmer.
Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.
Serve at once with crusty bread or oyster crackers.Makes 12 Source: