A handful of fresh clams; 2-4 rashers bacon or salt pork; 1 cup dry white wine; 1 cup thick double cream; 2 sticks celery; 1-2 potatoes; a few crackers; 1 onion; 1 clove garlic; a pinch of thyme; parsley; salt, white pepper
New England Clam Chowder
Cut the bacon into strips and fry until the fat runs in a heavy bottomed casserole on a low heat. Add the onion and celery and cook until soft. Add the finely chopped garlic, thyme and shellfish. Pour over the wine and close the lid. Cook until the shellfish open and remove any shells which are still closed. Remove the molluscs from the shells and set aside. Add the potato cut into medium sized chunks to the casserole. Pour over the stock and simmer until the potato is cooked. Add the molluscs, cream, 1-2 tbsp of cracker crumbs, finely chopped herbs and season. Heat the contents through and remove from the heat. Leave to stand for 10 minutes with the lid on. Serve with crackers.