Northwest Smoked Salmon And Clam Chowder Recipes

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PACIFIC NORTHWEST CLAM CHOWDER



Pacific Northwest Clam Chowder image

Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...

Provided by Cindy DeVore

Categories     Seafood

Time 1h

Number Of Ingredients 14

1 Tbsp olive oil
1 small shallot, finely chopped
1/2 c dry white wine
1/4 c all-purpose flour
2 c organic half & half (may substitute 1 cup milk to reduce fat)
1 c organic chicken broth or stock
1 c clam juice drained and reserved from cans. if using fresh clams, purchase snow's all-natural clam juice (8 oz.)
3 can(s) fancy whole baby clams (10 oz.) - if you can buy 30 oz. of fresh clams, even better!
1 lb organic small red-skinned potatoes, cut into 1/2-inch pieces
1 1/2 tsp old bay seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp parsley, chopped (optional garnish)
1 loaf crusty sourdough bread, warmed

Steps:

  • 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
  • 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
  • 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
  • 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
  • 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
  • 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
  • 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
  • 8. Remove bread from oven and slice to serve with chowder.
  • 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

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