What constitutes a true New England clam chowder is a matter of much debate. While some argue that chowder needs to be thick and creamy, others call for cream to be served alongside the clear broth and added to your liking. We’ve taken the middle ground with this recipe and created a chowder with just enough creaminess to coat the back of a spoon.
Game plan: While preparing the vegetables for the soup, make sure to save all the peelings and scraps (except the potato skins) to steam with the clams.
Beverage pairing: A creamy soup demands a wine of substance, while clams cry out for minerality and bacon wants to meet with a little smoke. Only one wine can fulfill all of these requirements: Chardonnay from the French region of Chablis. Try the 2005 Chablis from Domaine Jean-Marc Brocard.