White Clam Chowder with Leeks
trimmed and washed
heavy whipping cream
Scrub the quahogs and place them in a large, covered pot with the wine.
Steam them for 10 to 15 minutes or until the shells just open.
Shuck the quahogs and grind with a meat grinder or food processor.
Strain the cooking liquid through damp cheesecloth - you should have 2 quarts.
If you don'y, add fish stock, clam broth or water to make up the difference.
Reserve the ground clams and the liquid separately.
Finely chop three of the leeks.
Cut the remaining three leeks into fine julienne and reserve them for the garnish.
Finely chop the onion and celery. Finely dice the salt pork and bacon.
Fry the salt pork and bacon in a large pot over medium heat to render the fat.
Remove the cracklings with a slotted spoon.
Discard all but 6 tablespoons of the fat.
Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft.
Stir in the flour and cook over low heat for 3 to 4 minutes.
Whisk in the reserved liquid and bouquet garni and gradually bring to a boil.
Add the potatoes and simmer for 8 to 10 minutes, or until tender.
Stir in the cream, ground quahogs, cracklings, and salt, pepper and cayenne to taste.
Just before serving, heat the oil to 375℉ (190℃).
Fry the julienned leeks for 1 minute until crisp.
Drain on paper towels and sprinkle with salt.
To serve, ladle the chowder into bowls.
Place a pat of butter in each bowl and garnish with the fried leeks.