This recipe was in this week's Washington Post express. It wasn't explicitly cited, but I think its from a book about new Brooklyn restaurants. The recipe is called Clam Potato Leek Soup, but really it's clam chowder. It was quite tasty.

I've replicated the recipe as we first made it here, but I've made some notes at the bottom about how we would modify the recipe next time to improve it.

Ingredients
20 Littleneck clams
1 cup dry white wine
4 medium purple or red potatoes, unpeeled
3 oz slab bacon or pancetta (approx 4 slices of bacon, 2-3 thick slices pancetta)
1.25 cups thinly sliced leeks (white and tender green parts)
1 teaspoon coarse salt
1 cup heavy cream
1 cup whole milk
minced fresh chives (optional)

Preparation
If using clams in shell:
1. Discard any clam with broken, cracked shells that do not close when firmly tapped.
2. Fill a large bowl with salted water.
3. Add the clams and soak for 10 minutes,
4. Drain, then scrub them with a brush to remove any grit.
5. Place the clams and wine in a large pot over medium-high heat.
6. Cover and cook until the clams open, about 8 minutes.
7. Strain the clams and reserve the liquid.
8. Remove clams from the shell and discard any that did not open.
9. Cut each clam into 2 or 3 pieces.

If using clams out of shell:
1. Rinse clams well. Cut each clam into 2 or 3 pieces.
2. Place the clams and wine in a large pot over medium-high heat.
3. Cover and cook until the clams begin to cook, about 3 minutes.
4. Strain the clams and reserve the liquid.

While the clams are cooking, cut the potatoes into a medium dice (1/2" pieces) and place them into a bowl of water. Cut bacon or pancetta into 1/2" dice.

Cook the bacon in a large pot over medium heat until the fat is rendered, seven or eight minutes.

Reduce the heat to low, drain the potatoes, and add them to the pot with the bacon.

Stir in the leeks and salt. Cook covered, stirring occasionally, until the potaatoes are tender, about 15 minutes

Add the cream, milk, and reserved clam/wine juice. Cook for 5 minutes.

Blend 1 cup of the soup in a blender or with an immersion blender.

Return the pureed soup back to the pot. Add the reserved chopped clams and cook until heated.

Adjust spices (probably add a bit of salt and pepper). Top with fresh chives and serve (in a breadbowl if you have it!).

Notes for Next Time
* Add a few chopped shallots in with the leeks.
* Add a dash of dry vermouth with the liquids added at the end
* Use more 2% milk and less cream. Substitute some of the cream for half and half.
* Try a little more bacon or pancetta.