"There's absolutely nothing wrong with an individual who has a certain level for risk aversion," he said.
In a large saucepan, combine the wine, celery, onion and carrot and bring to a boil.Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes; transfer the clams to a baking sheet to cool.
Strain the liquid and reserve for another use..Working over a bowl to catch the juices, remove and discard the top shells of the clams.Arrange the clams on a baking sheet.
Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.. Make the Stuffing.Pulse the bread in a food processor until coarse bread crumbs form.
Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes.
Transfer the bread crumbs to a medium bowl.. Increase the oven temperature to 500°.Pan-fried serrano chiles (optional).
In a saucepan, combine the potatoes and enough water to cover by 3 inches.Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 15 to 20 minutes, depending on size of potato.
Drain, and let cool enough to handle, about 15 minutes.Using your fingers, peel off the skin.