Shrimp and Clam Bisque

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1 tablespoon olive oil

1 tablespoon butter

3/4 cup roasted garlic cloves

2 leeks, minced

3 tablespoons all-purpose flour

1/4 cup brandy

3 1/2 cups reduced-sodium chicken broth

1/4 cup tomato paste

1 russet potato, peeled and diced

1/2 pound small shrimp, peeled and deveined

12 steamed clams, shells discarded, clams chopped

1/2 cup heavy cream

1 tablespoon freshly chopped dill leaves

Rolls, for serving, optional