Olaf's clam chowder with mussels, beer & smoked salmon

100 g Irish bacon (alternatively bacon or pancetta), diced
1 tbsp butter
200 ml light, local beer (e.g. a pale ale or blonde ale from the region)
150 ml cream
300 g cockles (washed)
300 g mussels (washed and cleaned)
100 g smoked salmon
1 handful of fresh dill, finely chopped
A little lemon zest
Salt & pepper to taste

Fry the diced bacon in a large pan over a medium heat until it is golden brown and slightly crispy. Then add a little butter and allow to melt. This gives the chowder depth and creaminess. Allow the bacon to set a little at the bottom of the pan.
Deglaze with the beer. Malty, hearty aromas will immediately fill your nose. Then stir in the cream and leave everything to simmer gently for a few minutes.
Now add the cockles and mussels to the pan. Close the lid and cook for about 5-7 minutes until the mussels have opened. Then remove the closed mussels.
Roughly shred the smoked salmon and add to the chowder together with the freshly chopped dill. Finally, season with fresh lemon zest. It adds just the right kick of freshness.