How to Make It
Bring milk, shrimp, and bay leaves just to a boil in a saucepan over high. Remove from heat, and let stand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard shrimp and bay leaves.
Cook bacon in a large Dutch oven over medium-high, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; reserve drippings in Dutch oven. Cook leeks in hot drippings, stirring occasionally, until tender, 5 to 6 minutes. Add wine, and bring to a boil. Boil until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
Whisk together flour and water, and stir into wine mixture in Dutch oven. Stir in milk-shrimp stock, diced potato, celery, salt, and pepper. Bring to a boil. Cover and reduce heat to medium-low; simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add clams; cover and simmer until clams open, 6 to 8 minutes. Discard any clams that do not open. Spoon into bowls, and top with cooked bacon and chives.