“From the daughter of a Newton, Massachusetts gal.”  This is a wild variation on boring old New England chowder – chorizo, red pepper flakes takes it to a new place.  Delish!!

Ingredients:

• 2 Tab unsalted butter
• 2 large leeks (white and light green parts) diced and well rinsed
• 2 medium garlic cloves, grated
• 2 tsp crushed red pepper flakes
• Kosher salt
• 2 (8 oz) bottles clam juice
• 1 cup cooked chopped clams
• 2 Tab canola oil
• 8 oz Spanish chorizo sausages
• 2 green celery stalks, sliced 1/2 inch thick
• 4 medium Yukon Gold potatoes cut in 1/4 inch dice
• 2 bay leaves
• 3 c heavy cream
• 2 c half and half cream
• freshly ground black pepper
• 2 tsp Tabasco sauce
• 2 Tab Worcestershire sauce
• 2 lb littleneck or Manilo clams, scrubbed
• 4 sprigs fresh dill, stems and all, coarsely chopped

Directions:

1. Make the soup base:
   1. In a large, heavy bottomed pot milt the butter over medium heat.
   2. Add the leeks, garlic and red pepper flakes.
   3. Season with salt and cook until the leeks are translucent, 5 – 8 minutes.
   4. Add the clam juice and chopped clams.
   5. Bring to a simmer, then remove from the heat and keep warm.
2. Cook the chorizo and celery:
   1. Heat a large sauce pan over medium heat.
   2. Add 1 Tablespoon oil and the chorizo and cook until crispy, 5 – 8 minutes.
   3. Using a slotted spoon, transfer the chorizo to a paper towel to drain.
   4. Heat the residual fat in the pan, add the celery and saute for 2 – 3 minutes.
   5. Season with salt.
   6. Remove with a slotted spoon.
3. Meanwhile, cook the potatoes:
   1. In another pot combine the diced potatoes, bay leaves, cream, and half-and-half with 2 teaspoon salt and 1 teaspoon pepper.
   2. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 10 – 12 minutes.
   3. Add the Worcestershire and Tabasco.
   4. Stir to blend.
4. Cook the clams:
   1. Put a large, heavy-bottomed pot on the stove and add the remaining 1 Tablespoon oil and heat over medium heat.
   2. Add the clams, cover the pot and cook until they pop open, 8 – 10 minutes (discard any that do not open.)
   3. Put the clams in a colander and reserve the cooking liquid.
5. Finish the  soup:
   1. There is a good chance that there will be grit in the clam cooking liquid.
   2. Strain it through a double layer of cheese cloth or a coffee filter into a bowl and add it to the leek mixture.
   3. Combine with the potato mixture.
   4. Add the clams in their shells, the celery and the dill.
   5. Discard the bay leaves.
   6. Taste for seasoning.
   7. Top with chorizo just before serving.

Serves:  6 – 8

Source:  The Home Cook:  Recipes to Know by Heart, Alex Guarnaschelli