Clam Chowder
Ingredients
- 35 to 40 littleneck clams
- One 750-milliliter bottle dry white wine
- 6 to 8 sprigs fresh thyme
- 4 to 6 sprigs Sicilian oregano
- 2 fresh bay leaves
- 2 tablespoons extra-virgin olive oil
- 8 ounces guanciale, cut into lardons
- 8 ounces thinly sliced prosciutto, chiffonade
- 1 medium onion, small dice
- 6 cloves garlic, chopped
- 1 celery heart, small diced (save the leaves for garnish!)
- 2 pounds Idaho potatoes, peeled and small dice
- 1 teaspoon Calabrian chile paste
- 1/2 to 3/4 cup heavy cream
- Sea salt and freshly ground black pepper
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