Pork neck with clams & Jerusalem artichokes

This recipe is the child of some defrosted pork neck, borderline clams and slightly wizened artichokes, but it proved to be so good that I now cook it regularly. You could also use pork shoulder. You do not want the pork rind in this dish, but reserve it, as it is useful in many other dishes - boil it until it is soft, then fry it hard and mix with capers, finely chopped shallot and a fresh dressing and serve it with salad leaves, or just poach it and eat it warm with capers.