Fish stock

• BONES AND HEAD FROM A BIG FISH
• 1 ONION, sliced
• 2 CARROTS, sliced
• 1 CUP OF WINE
• WHITE PEPPER, milled
• HANDFUL PARSLEY, chopped
• 3 BAY LEAVES

• 500 GRAM FRESH CLAMS OR MUSSELS
• 100 GRAM BACON, cut in strips
• 3 POTATOES, peeled and diced
• 1 ONION, chopped
• 1/2 TSP OREGANO
• HANDFUL BASIL LEAVES, chopped
• 50 GRAM BUTTER
• 1 CUP CREAM

Fry the onions and the carrots 5 minutes on low heat. Add the fish pieces and fry 5 minutes more, stir now and then. Add 4 cups of water and the rest of the ingredients and bring slowly to the boil. Simmer for 25 minutes. Strain the soup and add salt to taste. This will be a perfect basis for fish sauces and soups but also delicious by itself.

Steam the clams or mussels 10 minutes and take them out of the shells; cut them small. Stir fry the onion and the bacon 4 minutes in half of the butter; add the potatoes and the oregano and stir fry 5 minutes more. Add 3 cups of water, bring to the boil and simmer 15 minutes. In the meantime, melt the rest of the butter and stir in the clams. Add 1/2 cup of water and heat, but don't boil. Leave it on low heat for 10 minutes. Finally, stir the mussels and the liquid into the soup, as well as the cream and the basil and salt to taste. Heat before serving, but don't boil.

Serve clam chowder on the 22nd of February, the birthday of George Washington, the United States' first president. Click on culinary calendar for Links between cooking and celebration.