Northwest Smoked Salmon and Clam Chowder

Jodi Unruh


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)
  • dash(es)
    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 ¼-inch cubes)

How to Make Northwest Smoked Salmon and Clam Chowder


  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.
  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.
  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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About Northwest Smoked Salmon and Clam Chowder

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