24                    Quahogs (3 cups chopped meat
                        -and liquor)
   3       c            Dry white wine
   2       c            (Approx) fish stock, clam
                        -broth or water
   6                    Leeks, trimmed and washed
   2                    Onions
   4                    Stalks celery
   3       oz           Salt pork
   6                    Strips bacon
     1/3   c            Flour
   3       lg           Potatoes, peeled and diced
                        Bouquet garni of bay leaf,
                        -thyme and parsley
                        Salt, pepper and cayenne
                        -pepper
   2       c            Peanut oil for frying the
                        -leeks
   1       c            Heavy cream
   4       tb           Finely chopped chives or
                        -parsley
   3       tb           Butter
  This chowder has two twists: bacon is added in
  addition to salt pork and fried julienned leeks are
  used as a garnish. The recipe comes from Ris Lacoste,
  chef at 21 Federal St. in Washington.
  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 375F.  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.
  Makes 12 servings.
  [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
  Posted by Fred Peters.