2 large carrots, plus carrot leaves or greens, for garnish
1 stalk celery
Olive oil, for cooking vegetables
1 tablespoon salt
1 potato, peeled
7 ounces (1 3/4 sticks) salted butter
8 ounces fatty lamb belly or shoulder
3 tablespoons madras curry powder, plus more for dusting
8 1/2 cups whipping cream
1 cup coconut milk
1 pound shucked clams
Chopped fresh parsley, for garnish
Oyster crackers or rustic bread, for serving
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