Instructions:
- In the Dutch oven, cook the diced salt pork/bacon over medium heat until crispy and the fat is fully rendered. Remove the crispy bits with a slotted spoon, leaving the rendered fat behind.
- Add the diced onion and celery to the rendered fat. Sauté gently until softened and translucent (about 8 minutes). Do not brown.
- Push the vegetables to one side. Add the unsalted butter. Once melted, whisk in the flour vigorously to form a smooth paste (the roux). Cook for 1-2 minutes until it smells slightly nutty.
- Pour in the white wine, scraping up any browned bits from the bottom. Let it bubble and reduce by half.
- Slowly whisk in the clam juice and stock until the mixture is smooth. Add the thyme bundle and bay leaf. Bring the liquid to a gentle simmer.
- Add the diced potatoes to the simmering liquid. Cook gently until the potatoes are fork-tender (about 15-20 minutes).
- Remove the bay leaf and thyme. Reduce the heat to low. In a separate bowl, whisk the heavy cream and milk. Temper this mixture by slowly whisking in about 1 cup of the hot broth, then slowly pour the tempered cream mixture back into the pot, stirring constantly. Do not boil after adding the dairy.
- Stir in the chopped clams and their reserved liquid (if using canned). Season aggressively with black pepper and add salt gradually as needed. Heat through for 3-5 minutes until steaming but not boiling.
- Ladle into bowls. Garnish with the reserved crispy pork bits and fresh parsley.