New England clam chowder with bacon

Wash the clams, mixing them well, and drain in a sieve or colander.

Put the clams in the pot with the white wine, cover and steam on high heat until they open.

Cut the bacon into small matchsticks (lardons), halving long pieces for even size.

Turn the heat down to medium, add the bacon and cook together 2 to 3 minutes until all the clams are open.

Remove the clams and keep the juices for the soup.

Add the onions and garlic to the bacon and cook about 2 minutes.

Add the celery and carrot brunoise and mix.

Add the flour and spices, mix until the flour absorbs the moisture and butter, and cook about a minute to roast the spices and flour.

Add the milk and fish stock, mix and bring to a boil, whisking up any flour stuck to the bottom.

Add the clam juice slowly, leaving behind the last of it with the sand; whisk, turn the heat to high and bring to a boil.

Separate the clams from their shells, chop them not too fine, and refrigerate until needed.

Add the drained diced potatoes and the corn, mix, and simmer about 20 minutes on medium heat until the potatoes are cooked.

Taste, season with salt and pepper, add the cream and bring back to a boil; adjust the seasoning.

If the chowder is thin, mix flour and cold water, whisk a little into the soup until there are no lumps and it thickens.

Bring back to a boil, add the chopped clams, mix, taste and add a pinch of pepper.

Serve, sprinkled with chopped fresh parsley.