4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil
3 carrots, roughly chopped
3 stalks celery, roughly chopped
2 shallots, roughly chopped
4 sprigs fresh thyme, leaves removed
4 cloves garlic, sliced
1/4 cup all-purpose flour
1/2 cup dry white wine
3 1/2 cups vegetable stock
1 1/2 pounds chopped fresh clams plus 1/2 cup fresh clam juice
1 pound Yukon gold potatoes, cut into small cubes
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Roughly chopped fresh parsley, for garnish
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