Steps

PREPARATION

Rinse clams under cold running water to remove any sand from the shells. Place clams in a large, heavy stock pot.   Add about 2 cups of water, then set over medium-high heat. Cover and cook until clams have opened, approximately 10 to 15 minutes.  Remove from heat and discard any clams that have not opened during the cooking process.  Strain clam broth through a chinois lined with cheesecloth. 

Reserve cooking liquid. Remove clams from shell and place in a bowl. Discard clam shells.

Return the pot to the stove over medium heat add butter and the salt pork, cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes.

Add onions and celery to the salt pork and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add clam juice and the cooking liquid. Add the white pepper and the bay leaf.

Simmer gently until potatoes are tender, approximately 10 to 15 minutes.

Meanwhile, chop the clams into bits that are about the size of the salt pork.

When the potatoes are tender, stir in the chopped clams. Adjust seasoning to taste and remove chowder from heat.  Let the chowder come just to a simmer and remove from heat. Take special care to not overcook clams or they will become tough.

Season with fresh cracked black pepper and accompany with oyster crackers.