A delicious stick to your ribs soup for the cool nights.
In a sauce pan, brown the salt pork on medium heat. Add the butter, onions, and bay leaves. Cook until the onions are translucent. Add the flour to create a roux.
Add the potatoes and cook for a minute then add the stock and clam juice. Bring to a simmer. Add the thyme and season with the sea salt and white pepper. Add the clams. Cook for a half hour. Add a slurry of flour and water if the soup needs to be thicker.
Just before serving add the cream and wine. Bring to a simmer but don't boil. Serve with crusty bread.