Clam Chowder with Mussels

Clean the mussels thoroughly under cold, flowing water. Discard any damaged mussels.

Place in boiling water with bay leaves and juniper berries. Close the lid and boil the mussels for about five minutes or until they have opened completely (discard unopened mussels). Then drain and collect the mussel broth.

Peel the potatoes and cut into small cubes. Cut the celery into small slices.

Finely chop the onions and garlic and cut the bacon into small cubes.

Heat the butter in a pot and sauté the bacon, onions and garlic in it.

Now sprinkle the flour on top and stir-fry briefly until golden.

Then add the mussel stock and stir in, as well as the white wine.

Add the potato cubes and celery slices and simmer for about 20-30 minutes.

Meanwhile, remove the shells from the mussels and prepare them.

When potatoes and celery are cooked soft, add the squeeze of lemon juice, whipping cream and milk and season with nutmeg, sea salt and pepper and cook for another 5 minutes.

Remove the pot from the heat and add the mussels. The soup should now no longer be boiling, the mussels just warmed by the residual heat.

Serve the Clam Chowder with finely chopped parsley and dill.

New England or Maine Clam Chowder: White clam chowder with milk and whipped cream, as in this recipe.

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