Winter Warmer Recipe: Hearty Clam Chowder

INGREDIENTS

1 kg

clams (in the shell)

1 tbsp

olive oil

115 g

speck (meat and fat finely diced)

1 1/2

brown onions (medium, finely diced)

1 1/2 tbsp

plain flour

125 milliliters

white wine (dry)

400 g

potato (peeled and small diced)

3 cups

clam stock (reserved from cooking clams)

2 tbsp

thyme leaves (fresh)

1/2 tsp

white pepper

300 milliliters

pouring cream

2 tbsp

parsley (chopped)