Who doesn’t like a comforting clam chowder? A warm and smooth soup filled with clams and mussel meat. This version of chowder is made with white wine, saffron, salicornia salt and some extra mussel meat and a bechamel base. This clam chowder is nothing complicated to make nor too long and taste fantastic, a bite into the ocean. The only challenge is to make sure to clean up the clams good and keep the sand away. Origin of Chowder Well, I personally feel in love with chowder in Ireland, I thought this thick soup, they have all over in Ireland, was just a surprisingly comforting seafood concoction of theirs but it’s not.The origin of chowder is going back in the 16th – 17th century along the northern Atlantic coast of France and also in England, around Cornwall. It was a fisherman’s comfort food and usually would contain fish, biscuits and salted pork. Then…