Cover the clams with a litre of cold water and boil. After 10 minutes, extract the meat and chop.

Fry the pancetta, then remove.

Sweat the onion, celery and garlic in butter. Add the stock and wine, then the potatoes, thyme, bay leaves and half of the pancetta. Simmer for 25 minutes.

Discard the bay leaves. Blitz a quarter of the soup, then mix in with the rest.

Add the clams, cream and parsley. Heat through and serve with the remaining pancetta on top.