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1
For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes.
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2
Discard any clams that do not open.
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3
Remove the clams with a slotted spoon and place in a bowl to cool.
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4
Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes.
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5
Discard any cockles that do not open.
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6
Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
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7
Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl.
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8
Set aside.
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9
Remove the littleneck clams from their shells and coarsely chop.
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10
For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil.
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11
Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes.
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12
Drain and let cool slightly, about 10 minutes.
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13
Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer.
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14
Cut the potato into a 1/2-inch dice.
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15
Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
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16
For the bacon: Heat the oil in a small pan over medium heat.
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17
Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes.
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18
Remove the bacon to a plate lined with paper towels.
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19
For the fried okra: Heat the oil in a small saucepan until it begins to shimmer.
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20
While the oil heats, season the okra with salt and pepper, dredge in the cornmeal.
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21
Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes.
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22
Remove to a plate lined with paper towels and season with salt.
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23
For the chowder: Heat the oil in a large saucepan over medium heat.
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24
Add the shallots, carrot and celery and cook until soft, about 4 minutes.
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25
Add the anchovy and chile flakes and cook for 1 minute.
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26
Add the tomato paste and cook for 2 minutes, stirring constantly.
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27
Add the clam juice and reserved clam broth and bring to a boil.
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28
Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes.
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29
Add the parsley, oregano and thyme and cook for 1 minute.
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30
Whisk in the creme fraiche and lemon zest until smooth.
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31
Season with salt and pepper to taste.
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32
Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles.
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33
Garnish with parsley leaves.
