Which wine goes well with clam soup?

New England style mussel soup

The American clam chowder are strong stews with bacon and meat. The New England style mussel soup leans against the chowder, but is a fine soup, not a stew.

The basis is a vegetable broth. Bacon gives the broth a smoky aroma. The seafood and the clam broth add a touch of the ocean. Surf and Turf! Therefore fresh mussels should be used: otherwise no mussel stock.

Have a look at the fish counter to see what else is delicious. There are always good crabs. Lobster can, of course, doesn't have to.



  • Peel and finely chop the onions.
  • Peel and finely chop the garlic cloves
  • Clean the leek and cut into rings
  • Peel and grate the carrot
  • Cook the mussels and fresh lobster in as little hot water as possible for 10 minutes. The broth should be strong. Keep the broth
  • Fry 3 thick slices of bacon in the soup pot, remove the bacon and keep
  • Fry the vegetables with butter in the rendered fat
  • Pour on the wine and mussel broth
  • Add a can of tomatoes, the celery and the fried bacon slices and let simmer for half an hour
  • Pull the cooled mussels out of the shells and set aside
  • Peel the cooled lobster, cut into not too small pieces and set aside
  • Remove the celery and bacon from the pot. Puree the soup with the magic wand
  • Add the mussels, shrimp and pieces of lobster and simmer for about 10 minutes
  • Add the cream, season to taste
  • Serve with small fried bacon cubes or croutons. Garnish with a little cream, parsley or something similar

Side dishes [edit]

This fits [edit]

Variants [edit]

instead of crabs and lobsters, add a waxy sea fish.