Bring the clam juice to a boil.
Heat a pot with oil and butter until it melts.
Sauté onions and garlic together, do not brown.
Add celery, red peppers and cook for 2 minutes.

Add leeks and cover the pot and let the vegetables sweat.
Add flour, mix well and cook it for about 3 minutes stirring often. Do not let it stick or burn at the bottom of the pot.
Pour in the milk, hot clam juice, bay leave, salt and stir well. Bring it to a boil.

Incorporate the corn, potatoes and bring the soup to a boil again. Let it simmer for about 15 minutes until potatoes are cook.
Stir in clams, pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat. Serve immediately.