Place clams in large bowl. Cover completely with tap water and add 1 tbsp. sea salt. Mix salt to dissolve and let clams sit on counter for 1 hour to purge.
After one hour pour water out of bowl and rinse clams with tap water
Place clams in stock pot. Add 1 qt. spring water and cover pot. Bring to boil on stove top. Once boiling remove from stove. Set aside and let sit for 1-2 minutes covered and allow clams to cool.
Remove clams from shells and chop coarsely. Set clams aside.
Clean stock pot. Melt 2 oz. butter in stock pot and sauté celery, carrot, onion, leek, and garlic for 2-3 minutes until they begin to soften.
Add brandy, clam broth, potatoes, bay leaf powder, thyme leaf, black pepper, smoked paprika, ½ tsp sea salt, pinch of cayenne, and claw meat to stock pot. Simmer for 20 minutes.
Make roux - In medium size sauté pan, heat 2 oz. butter on medium-low. Add flour and whisk until four mixes completely.
Remove rind from brie. Discard rind and cut brie into small pieces.
Add cream, roux, and brie to stock pot. Mix well and simmer for 2-3 minutes until brie dissolves.
Add clams to stock pot and simmer for 1-2 more minutes and serve immediately with sprigs of parsley.
Fee free to add a few drops of your favorite hot sauce to give this dish an added kick!