Clam chowder is an American specialty which is adored throughout the United States although it is most commonly eaten in the New England region, or the states of the North East. It is a soup made from fish and clams, flavoured with bacon and potatoes. There are several variations, depending on the area in which it is made: some add tomato to give more colour, others add milk instead of cream, there are those who like it more soupy and others who prefer it thicker. We suggest here the classic version that we really enjoy and that we are sure you will love too!

Make a fish stock, adding white wine and bay leaves. Separately, take a saucepan and brown the bacon: no need to add oil as the fat of the bacon will be sufficient. When the bacon is browned, add the chopped onion, carrot and thyme. Let it cook, stirring, for a few minutes. Then add flour and a ladleful of stock, stir well to avoid lumps, then strain in all the remaining fish stock. When everything begins to boil and thicken, add the diced potatoes. After about twenty minutes, when the potatoes are cooked, remove the pan from the heat and, with a wooden spoon, mash up and dissolve half the potatoes on the sides of the pan. Return to the heat, add the pieces of cod, cream and salt. Finally, add the clams and wait for the heat to open them. Serve the boiling soup immediately.