Total Calories: 524
For Chowder Base:
Cook the salt pork in a large soup kettle over medium heat until fat is rendered and pork is crisp. Add onions and leeks and sauté for 4 minutes. Add remaining chowder base ingredients to the pot, bring to the boil, reduce heat and simmer, covered, for about 15 minutes or until potatoes are tender. Cool base and chill overnight if possible.
For Ingredients To Finish Chowder:
Return pot to stove and bring base to a simmer. Add seafood, including any clam liquor, and simmer for 3 minutes. Add remaining ingredients and cook over low heat until just heated through. Serve chowder immediately.
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