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.
- 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