Using white wine or sake, lots of fresh seafood, bacon, veggies, fresh herbs, and other seasonings, it’s a rich and hearty meal that’s best enjoyed on the coast.
INGREDIENTS:
½ cup dry white wine or sake
1 cup water
1 lb local manila clams
1 tablespoon butter
125 grams sliced bacon, cut into small strips
½ large white onion, diced
1 garlic clove, minced
2 stalks celery, diced
1 large waxy potato like Kennebec or any other yellow potato, diced
3 cups stock (fish, chicken, vegetable or dashi)
2 cups heavy cream
2 bay leaves
½ lb skinless white fish (halibut, lingcod or cod), diced
½ lb smoked salmon trim
¼ -½ teaspoon Old Bay seasoning
Salt and pepper, to season
¼ cup parsley, chopped for garnish
INSTRUCTIONS:
In a saucepan, bring white wine or sake and water to a boil.
Add the clams and cover. Cook over high heat until they open. Discard any clams that do not open. Strain the liquid into a bowl.
Melt the butter in a large stock soup pot on medium high heat. Add the bacon and caramelize for about 5 minutes. Then add the onion, celery, carrots, garlic and bay leaves. Continue stirring for about 6 minutes.
Add the stock, heavy cream and reserved liquid from the clams to the pot.
Add the potato and cook on medium heat until tender.
Add the fish and smoked salmon and bring back to a boil.
Finally, add the cooked clams, remove the bay leaves and finish with Old Bay seasoning, salt and pepper.
Garnish with chopped parsley and serve with your favorite hot sauce and lemon wedges.
Expert tip: “Fresh seafood makes for the best chowder, but you don’t always have to go straight for a fillet. Often we’ll have off-cuts of fish like halibut and salmon that are available for less, so just ask!” – Brian, Seafood City
