New England Clam Chowder

For New England Clam Chowder, cut onion, celery stalks, clams or mussels, bacon and potatoes into convenient pieces.

In a pot, warm a little fat or liquid and gently cook onion and celery stalks for 3-5 minutes.

Add clams or mussels, bacon, potatoes and onion and pour in cream and milk.

Bring to a boil, reduce the heat, and cook until the firmest components are tender.

At the end, stir in cream and milk, then season with salt and pepper.

Serve the soup at the right temperature: hot for hearty soups or well chilled for cold soups.