Smoked Salmon Chowder with Mussels & Clams
Nothing is more 'Northwest' than salmon...or mussels...or clams. So why not combine them into one chowder? Smoked Salmon Chowder with Mussels and Clams is not only delicious, but also a great meal on our still cold nights!
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6-8
Ingredients for the broth:
4 Tbsp butter
2 Tbsp olive oil
½ medium onion, chopped
¼ cup fresh parsley, chopped
Salt and pepper to taste
1½ cups white wine
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
Method for broth:
Heat butter and oil in a large pot over medium heat. Add onion and garlic. Cook, stirring occasionally, until softened, 6-8 minutes.
Stir in the parsley; season with salt and pepper. Add the wine and bring the mixture to a boil. Reduce the heat. Simmer about 4 minutes.
Add clams, mussels, and 4 cups of water. Cover and bring to a boil. Reduce heat and simmer until the shellfish open, 7-9 minutes. Strain stock through a large fine-mesh sieve into a large measuring cup or bowl. Discard any mussels or clams that do not open.
Let the shellfish cool so you can handle them. Remove the meat from the shellfish, cover with some broth and set aside.
Ingredients for the chowder:
3 Tablespoons olive oil plus more for drizzling
½ medium onion, chopped
2 small leeks, quartered lengthwise, thinly sliced crosswise
3 celery stalks, chopped
4 garlic cloves, chopped
¼ cup fresh parsley, chopped
Salt and pepper to taste
1 cup Yukon Gold potatoes, chopped
4 Tablespoons butter
¼ cup all-purpose flour
¾ cup heavy cream
¾ cup whole milk
3 ounces skinless, boneless smoked salmon, flaked
Dill sprigs for garnish
Method for chowder:
Heat 3 tablespoons olive oil in a large, heavy pot over medium heat. Add onion, leeks, celery, garlic, and parsley; season with salt and pepper. Cook until the vegetables are soft but have taken on no color, 15-20 minutes, stirring occasionally and reducing heat if needed to keep them from browning.
Add potatoes and cook for 10-15 minutes more until they soften.
Just before the vegetables are done, melt the butter in a large saucepan over low heat. Whisk in the flour and cook, whisking often, until the roux just begins to smell nutty, about 2 minutes. Add the cream and milk, whisking until smooth. Bring to a simmer and cook until the Bechamel sauce is thickening, about 1 minute.
Add Bechamel along with reserved broth to the vegetables. Bring to a simmer and cook for 20-30 minutes. Season with salt and pepper.
Coarsely chop half of the shellfish meat and add it to the chowder along with the remaining shellfish meat. Stir in half of the smoked salmon and cook until it has warmed through, about 1 minute.
Serve the chowder with the remaining smoked salmon, a bit of dill, and a few grinds of pepper.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
www.tammycirceo.com | IG: @cheznous_tammycirceo | FB: TammyCirceoChezNous