This rich, creamy chowder is a meal in itself, served with crusty bread or crackers. To shuck the clams, the easiest and quickest method is to put them into a large saucepan, and add a splash of dry white wine or water. Bring to the boil then cover, take off the heat and leave for a few minutes until the clams have opened. The contrast of the fat, juicy clams with crisp, salty bacon is a winner.

Get the recipe for New England clam chowder here

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