- 12-24 Clams (Preferably Cherry Stone Clams)
- 1 Cup of White White (Dry Wine- Pinot Grigio)
- 5-6 Red Skin Potatoes
- 1 Onion
- 1 Long Piece of Pork Belly - chopped into small cubes
- 2 stalks of Celery - chopped
- Pinch of Fresh Thyme
- 1 Bay Leaf
- A few pinches of Fresh Chopped Parsley
- Wash and Steam the Clams in a large boiling pot with 4 cups of water. Cook for about 10 minutes until all of the clams open up.
- Remove the clams from the broth and remove the clam from the shell. Chop the clams into small pieces and put aside into a small bowl.
- For the broth: make sure to drain the broth into a bowl. Use a doubled paper towel while draining the broth so that the dirt from the clams is caught.
- In a separate boiling pot: add the chopped onion with some olive oil and salt/pepper until the onions begin to become clear.
- Add the cubed Pork belly to the pot- when you are slicing the pork belly, make sure that you remove the skin.
- Cook the pork belly until it begins to lightly brown. This should take a few minutes. Make sure to continuously stir.
- Add the sliced potatoes and celery into the pot and add 2 splashes of white wine. Cook until the potatoes begin to soften. Add the chopped thyme, parsley and bay leaf into the pot as well.
- Take the bowl of Clam Juice and add to the pot. Add the clams as well and stir.
- Add the remaining portion of wine and continue to stir.
- Switch the heat to simmer and let it sit for about 15-20 minutes so that the flavors really come alive.
- If you want a little bit of cream, it is ok to add a splash of half and half.