Serves: 8
Total Calories: 524

CHOWDER BASE:
1/4 pound diced salt pork
2 large onions, peeled and chopped
2 leeks, cleaned and sliced
1 rib celery, sliced
1 cup water
2 cups Doxie clam juice or fish stock
3 cups peeled and diced potatoes
1 tablespoon chopped fresh parsley
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf, broken in half
1 freshly ground pepper
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INGREDIENTS TO FINISH CHOWDER:
1/2 pound bay scallops
1/2 pound firm white fish, cubed
3 dozens quahogs (or any kind of clams ), coarsely chopped
4 cups light cream
few drops Tabasco
2 tablespoons unsalted butter

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.

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.

Nutritional Facts:

Serves: 8
Total Calories: 524
Calories from Fat: 388

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