New England Clam Chowder

New England clam chowder is a classic dish of American cuisine, originating from the New England region. This creamy and flavorful version is sure to please.

Ingredients:

• 4 slices of bacon (about 1/2 cm thick), cut into lardons
• 50 g of butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 potatoes, peeled and diced
• 2 celery stalks, diced
• 500 ml chicken or vegetable broth
• 500 g clams, fresh or canned, roughly chopped
• 250 ml heavy cream
• 2 tablespoons flour
• Salt and ground black pepper
• Fresh parsley, chopped (for garnish)
• Saltine crackers (or similar) to serve

Instructions:

1. Prepare the bacon:

   • In a large pot, fry the bacon lardons until crispy.
   • Remove with a slotted spoon and drain on paper towels.

2. Sauté the aromatics:

   • In the same pot, add the butter, onion, and garlic. Sauté until translucent.

3. Cook the vegetables:

   • Add the potatoes and celery to the pot and cook for a few minutes.

4. Add the broth:

   • Pour in the broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender (about 15 minutes).

5. Add the clams:

   • Stir in the chopped clams and simmer for another 5 minutes.

6. Thicken the chowder:

   • In a small bowl, mix the cream and flour to create a smooth paste.
   • Add this mixture to the pot, stirring until the chowder slightly thickens.

7. Finish and serve:

   • Season with salt and pepper to taste.
   • Serve hot, garnished with fresh parsley and crispy bacon lardons. Accompany with saltine crackers.

Beverage Pairing:

• White Wine: A lightly oaked Chardonnay or a crisp Sauvignon Blanc with citrus notes pairs beautifully with the creamy chowder.
• Other Options: A light, refreshing blonde beer or an artisanal lemonade complements the flavors equally well.

This comforting dish is perfect for seafood lovers and chilly winter evenings!