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1
In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes.
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2
Using a slotted spoon, remove the bacon from the pot and reserve.
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3
Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes.
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4
Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer.
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5
Cover the pot and steam the clams until they open, about 10 minutes.
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6
Remove the clams from the pot.
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7
Strain the broth and reserve.
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8
Take the clams from their shells, chop them and set aside.
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9
Meanwhile, melt the butter in a large saucepot over a medium flame.
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10
Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes.
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11
Stir the flour into the pot.
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12
Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth.
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13
Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley.
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14
Season with sea salt and freshly ground black pepper.
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15
Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.
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16
Ten minutes before serving, add the littleneck clams and bacon to the soup.
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17
Cover and steam until the clams open, about 8 minutes.
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18
Add the reserved chopped clams.
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19
Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.
