![]() Let the chowder begin to gently heat up and come to a simmer. Add the clams and the Calabrian chile paste to the potato pot and add about two-thirds of the reserved clam broth. Meanwhile, remove the clams from the shells and chop roughly don't turn them into dust-big pieces are good. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Put a large Dutch oven over medium heat and add the olive oil. Strain the clam broth through a fine strainer, reserving the liquid. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. (You can do this up to 7 million times and you will never remove all the sand. ![]() Drain the clams and rinse with cold running water several times. Place the clams in a pot large enough to hold them comfortably and cover with water. ![]()
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