Clam Chowder with smoked clams, salmon, and garnished with bacon

Salmon Chowder with Smoked Clams, Dill, and garnished with bacon

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.)

Course Main Course, Side Dish, Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 15
Calories 534 kcal
Author Christina Seward


  • 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


  1. Melt butter in large stock pot at medium high heat

  2. 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.

  3. Slowly stir in half of the flour and whisk into the vegetables, cooking for about 3-5 minutes until it is slightly browned

  4. 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

  5. Add the salmon to the pot (make sure you don't have bones in it)

  6. Stir in the heavy cream while, stirring continuously

  7. Stir in the sour cream.

  8. 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.

  9. 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.

  10. Salt and pepper to taste (it will take a bit of salt with those potatoes, they tend to absorb it.

  11. Add canned smoked clams, with their juices. 

  12. Top with bacon or other topping of your choice. Serve, and enjoy!  I highly recommend homemade sourdough bread or crackers it it :)

Recipe Notes

*The nutritional values aren't precise, as they never really can be, but I have done my best to get them accurate for you.