Ingredients:

  • 4 oz salt pork, finely diced
  • 2 tbsp unsalted butter
  • 2 large leeks, white and light green parts only, diced
  • 2 ribs celery, finely minced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup dry white wine
  • 16 oz clam juice
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp freshly cracked black pepper
  • 2 cups half-and-half
  • 0.5 cup heavy cream
  • 3 cups chopped clams with juices
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Place diced salt pork in a cold 6-quart Dutch oven. Turn heat to medium and cook until fat has rendered and bits are crispy and mahogany-colored. Remove solids with a slotted spoon, leaving rendered fat in the pot.
  2. Add butter to the pot with leeks and celery. Sauté for 5–7 minutes until translucent and soft. Stir in garlic and cook for 1 minute until fragrant.
  3. Deglaze the pot with dry white wine, scraping up any browned bits. Add the clam juice, potatoes, bay leaves, thyme, and black pepper. Bring to a simmer and cook for 15-20 minutes until potatoes are tender and have begun to release their natural starch into the liquid.
  4. Lower heat to medium-low. Stir in the half-and-half and heavy cream. Bring back to a gentle simmer (do not boil).
  5. Fold in the chopped clams and their juices. Remove from heat immediately. The residual heat will cook the clams in 1-2 minutes, keeping them tender.
  6. Garnish with fresh parsley and chives before serving in warm bowls.