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1
Place the clams and 1 tablespoon water in a saucepan, cover, and steam over high heat until the clams open, 4 to 5 minutes.
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2
Set aside 8 clams in their shells for garnish.
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3
Remove the remaining clams from their shells.
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4
(Discard any clams that do not open.)
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5
Strain the liquid from the pot through a fine-mesh sieve set over a bowl, and set the broth aside.
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6
Put the bacon and canola oil in a large, heavy-bottomed pot and saute over medium-low heat until the bacon is browned and crisp and has rendered some fat, about 6 minutes.
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7
Use tongs or a slotted spoon to transfer the bacon to a paper towel-lined plate.
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8
Add the onions to the pot and saute until they are softened but not browned, about 4 minutes.
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9
Add the leeks and garlic, and saute until softened but not browned, about 2 minutes.
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10
Return the bacon to the pot and add the potatoes, cream, and reserved clam juice.
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11
Lightly season the contents of the pot with salt and pepper.
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12
Raise the heat to high, bring the broth to a boil, then lower the heat and let it simmer for 10 minutes.
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13
Remove the pot from the heat.
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14
Return the shelled and unshelled clams to the pot, and season to taste.
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15
Cover the pot to keep the sauce warm.
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16
Heat the olive oil in a wide, deep saute pan set over medium heat.
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17
Season the cod fillets with salt and pepper, and put them in the pan, skin side down, without crowding.
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18
Cook until golden, about 4 minutes, then turn and cook about 3 minutes more, depending on the thickness of the fish.
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19
To serve, transfer the fillets to a warmed serving platter, and spoon the sauce over and around the fish.
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20
Arrange the unshelled clams around and on top of the fish, and scatter the parsley over the top.
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21
Variations
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22
Substitute other firm whitefish, such as halibut or bass.
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23
Use salt pork in place of the bacon for a more traditional New England chowder flavor.
