Northwest Smoked Salmon and Clam Chowder

Jodi Unruh Zartman


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!!

★★★★★ 1 vote
40 Min
1 Hr
Stove Top


3/4 c
1 c
1/2 c
chopped celery
1/4 c
chopped onion
1 1/4 c
clam juice
1 Tbsp
fresh dill
1 Tbsp
fresh basil
1 Tbsp
fresh thyme (minced)
garlic power
1/4 tsp
1/4 tsp
white pepper
25 oz
chopped clams with juice
7 oz
wild smoked salmon
5 c
3/4 c
hot half and half
1/4 c
hot heavy cream
2 1/4 Tbsp
fresh parsley
2 c
yukon potatoes (peeled and cut into ΒΌ-inch cubes)


1Peel 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.
2Now 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.
3Add 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!

About Northwest Smoked Salmon and Clam Chowder