Place the butter, garlic and clams in a saucepan over medium heat, cover and cook for 2–3 minutes or until the clams open. Set aside.
Place the oil, bacon, onion and extra garlic in a saucepan over low heat and cook for 10 minutes or until browned. Add the bay leaves, potato and wine and cook for 2–3 minutes or until reduced by half. Add the fish stock and milk and cook for 25–30 minutes or until the potatoes start to break down and go soft and fluffy around the edges+. Stir through the clam mixture, cream and dill and cook for 1–2 minutes or until warmed through. Serve with lemon wedges. Serves 4.
+ The potatoes will give the chowder thickness and body, so you want them to break down a little.