I was being pestered to make some clam chowder but made more of a salmon chowder with clams instead…
Speaking of salmon chowder with clams… Have I told you that I have a unicorn? It’s really not fair because I wasn’t even one of those kids who wanted a pony, and yet I have a full-blown unicorn.
This is a picture of a road trip in which we travelled 40 minutes to get the famous Unicorn drink from Starbucks. No, we don’t spoil her, she does our dishes every night!
What does this have to do with seafood chowder??!!
You are always welcome to hit the “jump to recipe” button if you don’t want to read this.
My unicorn absolutely loves clam chowder. When we go out to eat, it’s generally what she orders. After months of her dropping hint after hint after hint, I decided to make some clam chowder for her. I was going to do something different though, and I was going to make a smaller batch because I had multiple things I wanted to make that week. This is laughable because my soup always grows to army size!
There I was with a giant stock pot of chowder, and only enough smoked clams for a much, much smaller batch! I was chastising myself because I already know better, this happens every time. Besides, I love to freeze things to make my life easier! I blame it on the way my brain goes numb in the grocery store.
I got into my freezer and found some frozen salmon fillets (the kind in the individual bags), and decided that was the best solution. Then I could come on here and tell you all that we’re using some salmon because it’s healthy. Well, it is! So here it is, salmon chowder with clams instead of clam chowder.
What do you think?
SALMON CHOWDER WITH CLAMS, AND OF COURSE BACON!
I’ve been practising my food photography, what do you think? I promise I’m not trying to be tricky. You know how it is when you start snapping pictures of something beautiful, and the picture doesn’t do it justice? I’m trying to fix that. I’ve been doing a lot of studying! Here’s a cool video about food photography that I enjoyed.
If you’d like to give it a try, here’s the recipe:
This creamy, delightful soup will warm you up on a winter day, but it's good enough to eat year round. This would also be amazing if made with smoked salmon, and with plenty of other seafood and vegetables added. Feel free to downsize if you don't want to make as much, but you can also freeze it for an easy meal later.
If you want to avoid flour, you can thicken with starch, or you can blend all or part of the recipe (I recommend doing this with the potatoes, before the clams and salmon are added.)
- 12-16 oz salmon skinned, bones removed
- 9 oz Smoked Baby Clams, canned more is fine
- 3 onion chopped
- 1 bunch celery chopped, including leaves.
- 6 large potatoes
- 1 quart Broth (or water if you have none) (or 4 cups)
- 1 cup butter
- 1 cup whole wheat white flour
- 1 quart heavy cream (or 4 cups)
- 1 quart whole milk (or 4 cups)
- 2 cups sour cream
- 1 bunch dill more is fine
- Optional: Vinegar to serve
- 6 slices bacon chopped and cooked, for garnish
Melt butter in large stock pot at medium high heat
Add diced onion and celery to the pot and saute until tender but not too soft (you can add additional vegetables if you choose) do not add the potatoes yet.
Slowly stir in half of the flour and whisk into the vegetables, cooking for about 3-5 minutes until it is slightly browned
Add broth and potatoes, increase the heat until it just begins boiling, then reduce the heat to medium low and simmer for 15 minutes, stirring occasionally
Add the salmon to the pot (make sure you don't have bones in it)
Stir in the heavy cream while, stirring continuously
Stir in the sour cream.
Combine the remaining flour and milk in a jar and shake (or whisk it together in a bowl) until there are no lumps. Slowly whisk into the soup. --if you don't wish for it to get thicker, you can omit the flour.
Continue simmering until soup thickens. If it isn't reaching your desired consistency, you can add more flour to a small amount of milk and keep adding (this soup will be thickened after refrigerating, so it's great to make ahead.
Salt and pepper to taste (it will take a bit of salt with those potatoes, they tend to absorb it.
Add canned smoked clams, with their juices.
Top with bacon or other topping of your choice. Serve, and enjoy! I highly recommend homemade sourdough bread or crackers it it 🙂
*The nutritional values aren't precise, as they never really can be, but I have done my best to get them accurate for you.
**I’m having technical difficulties with my nutritional label, but I hope to have it added soon.
Some other Unicorn (AKA 13 year old daughter) Approved Recipes:
Please let me know what you think! Do you have teenagers? Kids? What are their favorite meals?
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