Slow-Cooked Clam-Chowder-Style Pork Osso Buco

Ingredients

• 6 slices Quebec pork hock, 5 cm (2 in) thick without rind
• 4 slices Quebec bacon, sliced
• 1 tbsp. 15 ml vegetable oil
• 2 small (or 1 large) leeks, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 8 1/2 oz. 240 ml 1 bottle clam juice
• 2 cups 500 ml vegetable broth
• 2 cups 500 ml baby potatoes, halved
• 1 cup 250 ml corn kernels, fresh or frozen
• 3-4 sprigs fresh thyme
• 1 cup 250 ml 35% cooking cream
• 1/2 lemon, juiced
• 5 oz. 142 g 1 can clams, drained (or 16–20 fresh clams, well cleaned)
• 1/4 cup 60 ml Italian parsley, chopped
• Salt and freshly ground pepper, to taste

Tip : Fresh clams must be thoroughly cleaned and rinsed. To do this, submerge them in a tub of cold, very salty water, then let them soak for at least 2 hours or up to 12 hours in the refrigerator to remove the sand. Stir them a few times. Remove the clams from the tub and rinse them in a colander under cold water. The salt water will have caused the (still living) clams to push the sand out of their shells, as they do in the sea.