How to Make It
In a large saucepan, heat the 3 tablespoons of olive oil. Add the leeks, celery, onion, garlic and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the vegetables are just softened but not browned, about 10 minutes. Stir in the flour and cook for 1 minute. Add the clam juice, stock, cream and bay leaf and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender and the chowder is slightly thickened, about 7 minutes.
Stir the fresh and smoked fish and the beans into the soup and simmer over moderately low heat until the fresh fish is just cooked through, 5 to 7 minutes. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and garnish with celery leaves, chives, pepper and a drizzle of olive oil. Serve with crusty bread.