"Chowdah" with triple the seafood punch. Clams, crab, and salmon in a creamy broth makes an absolutely chock-full chowder. If you can find it, fresh seafood is the best way to go.
1/2 pound bacon, chopped
2 cups sliced celery
2 cups peeled and diced carrots
2 cups corn kernels, frozen or canned
2 cloves garlic, minced
1 pound potatoes, peeled and cut into 1/2-inch cubes
2 bottles (8 ounce size) clam juice
2 cans (15 ounce size) salmon, bones and skin removed, or equivalent fresh
2 cans (6 ounce size) crab meat, or equivalent fresh
2 cans (6 ounce size) chopped clams, or equivalent fresh
1 bay leaf
1/2 teaspoon Tabasco sauce
1 1/2 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
4 cups heavy cream
Cook the bacon until crisp in an 8-quart pan over medium-high heat. Add the celery, carrots, corn, garlic, and potatoes. Cook, stirring frequently, until the potatoes start to brown.
Add the clam juice. Bring to a simmer then cover and cook for 15 minutes.
Add the salmon, crab, clams, bay leaf, Tabasco, Worcestershire, thyme, and heavy cream and set the heat to low. Cook until heated through but do not let it boil or the cream may curdle.
Season the clam and salmon chowder to taste with salt and pepper. Remove the bay leaf before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
January 25, 2018
The chowder was yum e I put extra clam and per baked my potatoes. had a neighbor over said best chowder he had in a long time.
November 28, 2013
This is fabulous! I used fresh Salmon and doubled the clams, garlic, and onions. I added a bit of red pepper flakes because I like it hot. Will definitely be making this again! Thanks for posting!