There is so much seafood in this chowder that it easily makes a meal when served with crackers or thick slices from a warm, crusty loaf. Instead of often-used bacon, smoked salmon is used to give this chowder a smoky taste.
Ingredients
- ½ cup (125 ml) dry white wine
- 1 lb (500 g) small fresh clams
- 3 Tbsp (45 ml) butter or vegetable oil
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, chopped
- 2 Tbsp (30 ml) all-purpose flour
- 2½ cups (625 ml) fish, chicken or vegetable stock
- ½ tsp (2 ml) dried thyme
- 1 bay leaf
- 2 medium red-skinned potatoes, cut into small cubes
- ¼ lb (125 g) smoked salmon
- ¼ lb (125 g) small cooked shrimp
- ¼ lb (125 g) fresh, frozen (thawed) or canned crabmeat
- 1 cup (250 ml) light cream or milk
- salt and white pepper to taste
- 2 Tbsp (30 ml) chopped fresh parsley
How to Make It
- Bring the wine to a boil in a soup pot. Add the clams; cover and cook just until the clams open. Transfer the clams to a plate; strain and reserve the cooking liquid. When the clams are cool, remove the meat from the shells. Discard the shells and reserve the meat. Pour any liquid on the plate into the reserved cooking liquid.
- Heat the butter or oil in the same pot over medium heat. Add the onion, celery and garlic and cook until tender, about 5 minutes. Sprinkle in the flour and mix well. Slowly stir in the reserved clam cooking liquid and the stock. Bring to a boil, then reduce the heat to a gentle simmer. Add the thyme, bay leaf, potatoes and smoked salmon and cook until the potatoes are just tender, about 10 to 15 minutes. Add the reserved clam meat, shrimp, crab meat, and cream or milk. Gently simmer for a few more minutes (do not boil). Season with salt and pepper, pour into bowls and sprinkle with chopped parsley just before serving.
