Place clams in a colander in the kitchen sink and rinse thoroughly under running water. Pick through and discard clams with broken or open shells. Allow the clams to soak in cold water for at least an hour to allow them to purge any sand.

In the Our Place Always Pan, melt the butter with the thyme. Render the bacon in the butter and thyme over low heat.

Add leeks and celery and cook for 2-3 minutes.

Add carrots and cook for another 2-3 minutes.

Ladle 3 cups of stock into the pan and bring it to a simmer.

Place the drained clams into the pan and cover the pan and simmer for about 5 minutes or until the majority of clams have opened.

Pick out any closed clams as this could spoil the chowder.

Add in the heavy cream and bring to soft boil.

Serve and enjoy!

Stir the yeast into the lukewarm water and set aside.

In a large bowl, mix together the flour and salt by hand. Once incorporated, pour in the water and yeast mixture.

Mix by hand and you should have a rough dough that pulls away from the sides of the bowl.

Once the dough comes together, cover with plastic wrap or a damp tea towel and let rise until doubled in size (about 2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

Cover and let the dough rise again for another 2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

Cover and let rise for 1 hour. This is the proofing stage!

Meanwhile, place the Our Place Perfect Pot inside a preheated oven at 400˚F. Heat for an hour.

Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

Cover with the lid and return the pot to the oven. Bake for 45 minutes, removing the lid for the last 15 minutes.

Remove lid and allow to cool before serving.