northwest smoked salmon and clam chowder

Name: Northwest Smoked Salmon and Clam Chowder
Prep time: 40 min
Cook time: 1 h
Yield: 10
Cuisine: English
Ingredients: 3/4 cup(s) flour; 1 cup(s) butter; 1/2 cup(s) chopped celery; 1/4 cup(s) chopped onion; 1 1/4 cup(s) clam juice; 1 tablespoon(s) fresh dill; 1 tablespoon(s) fresh basil; 1 tablespoon(s) fresh thyme (minced); dash(es) garlic power; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) white pepper; 25 ounce(s) chopped clams with juice; 7 ounce(s) wild smoked salmon; 5 cup(s) water; 3/4 cup(s) hot half and half; 1/4 cup(s) hot heavy cream; 2 1/4 tablespoon(s) fresh parsley; 2 cup(s) yukon potatoes (peeled and cut into ¼-inch cubes)

(1 RATING)

60 Pinches 2 Photos

Jodi Unruh

Eugene, OR

Updated on Nov 17, 2011

This wild smoked salmon and clam chowder combo is a real winner. Get ready for some rave reviews from your family and friends. You can use fresh clams too--just add more clam juice. I used canned because it was easier. Enjoy!!

Rate

prep time 40 Min

cook time 1 Hr

method Stove Top

yield 10 serving(s)

Ingredients

3/4 cup flour
1 cup butter
1/2 cup chopped celery
1/4 cup chopped onion
1 1/4 cups clam juice
1 tablespoon fresh dill
1 tablespoon fresh basil
1 tablespoon fresh thyme (minced)
dash garlic power
1/4 teaspoon salt
1/4 teaspoon white pepper
25 ounces chopped clams with juice
7 ounces wild smoked salmon
5 cups water
3/4 cup hot half and half
1/4 cup hot heavy cream
2 1/4 tablespoons fresh parsley
2 cups yukon potatoes (peeled and cut into ¼-inch cubes)

How To Make northwest smoked salmon and clam chowder

Step 1

Peel and then cook 2 cups of cubed Yukon potatoes in a pan, covered with lightly salted water. Bring to a boil and then just simmer until they are starting to get tender. Do not over cook them. You want them to maintain their shape and not mush up. Once you put them in the chowder, they will cook and soften up a little more. Melt butter in sauce pan. Then add flour and make a roux--stirring until smooth, but not brown (about 4-5 minutes). Remove from heat and set aside.

Step 2

Now place all other ingredients except potatoes and half and half and heavy cream in another soup pot, and bring ingredients to a boil. Cook until vegetables are soft, and then add potatoes and heat.
Step 3

Add roux from sauce pan and continue cooking the chowder, stirring frequently until chowder thickens. Once thickened, add hot half and half and heavy cream. (of course, you can use milk instead if you want to lighten up this recipe). Then adjust seasoning if needed. Serve it with warm bread! Your family and friends will love it!
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