1 lb. PanaPesca® Baby Clam Meat in Natural Juice
1/4 lb. salt pork, finely diced
1 medium onion, finely chopped
1 large white potato, peeled and cut into 1/2" dice
1/2 bay leaf
1 sprig fresh thyme
2 cups whole milk
salt, freshly ground white pepper
generous pinch cayenne pepper
3/4 cup heavy cream
2 tbsp butter (or more to taste)
1. Drain clam meat, reserving liquor.
2. Render salt pork over medium heat until meat begins to brown. Add onion and sweat. Add potatoes, thyme and bay leaf, stirring to distribute fat and heat evenly. Add milk and bring to the first boil and simmer for 10 minutes, until potatoes soften slightly. Remove bay leaf and discard.
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3. Add clam meat, season, and simmer to heat through. Add cream, clam liquor and butter, stir and heat through once more. Use less cream to achieve a brighter, briny flavor.
Yield: two large portions
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