For the stock:

• 1 cup mussel juice
• 1 cup clam juice
• 2 cups water
• 1/2 cup white wine
• 3 lemongrass stems
• 2 shallots
• 2 carrots
• 1 leek
• 1 fennel bulb
• 2 cloves garlic
• Salt and pepper, to taste

For the clams:

• 3 lbs. littleneck clams
• 3 shallots, sliced
• 1 Tbsp roasted pancetta
• 1 Tbsp butter
• 2 cups Chardonnay
• Chopped parsley, chervil, and Chinese parsley, as garnish

1. To make the stock, combine water, clam juice, mussel juice, white wine, and vegetables. Season lightly, as the juice may already be salty. Bring to a boil, reduce heat, and simmer for 20 minutes.

2. Saute the clams and the pancetta in the butter. Add the white wine, reduce by half, then add 2-3 cups of the stock. Simmer until clams are open, 5-6 minutes.

3. Sprinkle with the chopped herbs and serve in a large bowl, family-style.