Saute white onion in butter until the onions become translucent in a medium size saucepan over medium heat. Sprinkle flour over onions and stir until the flour is cooked. It will become fragrant like pie crust when the flour has cooked. Add the clam juice about 1/2 cup at a time to the roux in the sauce pan. Add bay leaf to the clam chowder. Add clam and quartered potatoes to the soup. Cook for about 15 minutes or until the potatoes become tender. Before serving add heavy cream and heat soup until it is warm enough to serve.
Garnish with bacon bits and fresh parsley.