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Place diced potatoes in a medium sauce pan and cover with cold water. Place on medium-high heat and all to come to a boil. Cook until the potatoes are tender but do not fall apart. Drain and set aside to cool.
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2 In a large Dutch oven, heat oil to 350Au00b0F degrees.
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3 While the oil is heating, combine water and butter in a medium sauce pan and bring to boil. Remove the pan from the heat and add in the flour and salt, stirring with a wooden spoon until the dough pulls away from the sides. Add the eggs to the batter one at a time, fully incorporating each before adding the next.
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4 When the batter has come together, fold in the cooked potatoes, chopped clams, bacon and chives.
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5 Using a small ice cream scoop, drop the batter into the oil and fry until golden brown, about 2-3 minutes. Remove to a paper towel lined plate and season with salt.
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6 Garnish with more chives and serve with chowder dipping sauce.
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7 For the Chowder Sauce: Add the milk and bay leaf to a small sauce pan and heat to a simmer. Lower the heat and remove the bay leaf.
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8 In a medium sauce pan make a roux by melting the butter and whisking in the flour to combine. Let roux cook for 2-3 minutes, stirring occasionally, until golden but not burnt. Slowly add in the warm milk, whisking continuously until the mixture begins to thicken. Whisk in the clam juice, thyme and season with salt and pepper.
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9 Serve as a dipping sauce.
