New England Clam Chowder

In a large saucepan, put the clams, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat and strain. Set the cooking liquid aside to cool. Discard any clams that didn`t open. Remove the remaining clams from their shells, chop roughly and set aside. In the same pan, cook the diced pancetta over a medium heat until crisp. Add the butter and chopped onion, and cook until softened. Add the flour and stir for 5 min. Pour in the clam stock gradually, stirring vigorously. Add the potatoes peeled and finely diced, bay leaves, thyme sprigs and pepper. Bring to the boil, reduce the heat and simmer until the potatoes are tender (about 10min). Remove the bay leaves and thyme from the soup. Add the clams, cream and season. Serve in soup bowls garnished with chopped parsley.