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1
Scrub the quahogs and place them in a large, covered pot with the wine.
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2
Steam them for 10 to 15 minutes or until the shells just open.
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3
Shuck the quahogs and grind with a meat grinder or food processor.
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4
Strain the cooking liquid through damp cheesecloth - you should have 2 quarts.
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5
If you don'y, add fish stock, clam broth or water to make up the difference.
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6
Reserve the ground clams and the liquid separately.
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7
Finely chop three of the leeks.
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8
Cut the remaining three leeks into fine julienne and reserve them for the garnish.
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9
Finely chop the onion and celery.
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10
Finely dice the salt pork and bacon.
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11
Fry the salt pork and bacon in a large pot over medium heat to render the fat.
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12
Remove the cracklings with a slotted spoon.
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13
Discard all but 6 tablespoons of the fat.
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14
Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft.
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15
Stir in the flour and cook over low heat for 3 to 4 minutes.
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16
Whisk in the reserved liquid and bouquet garni and gradually bring to a boil.
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17
Add the potatoes and simmer for 8 to 10 minutes, or until tender.
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18
Stir in the cream, ground quahogs, cracklings, and salt, pepper and cayenne to taste.
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19
Just before serving, heat the oil to 375F (190C).
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20
Fry the julienned leeks for 1 minute until crisp.
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21
Drain on paper towels and sprinkle with salt.
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22
To serve, ladle the chowder into bowls.
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23
Place a pat of butter in each bowl and garnish with the fried leeks.
