Ingredients
3 pounds large clams in the shell, preferably chowder or quahog, scrubbed
3 slices bacon, for serving
2 tablespoons bacon fat or extra-virgin olive oil
1 1/2 cups finely chopped onion (1 medium onion)
3/4 cup thinly sliced leek, white and pale-green parts only, rinsed well (about 1 leek)
1/4 cup dry white wine
1 1/2 pounds small red potatoes, preferably fingerlings, cut into chunks
Coarse salt (optional)
Fresh basil leaves, torn (from a few sprigs), for serving
Preparation
Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.
Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.
Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.
