“People who love to eat are always the best people”

When I think of Chowder, I think of the New England version served with clams and bacon.

We’re lucky living on the Pacific Ocean to have a bounty of seafood. I’m creating my own Northwest Chowder tonight with wild Sockeye salmon, cod and clams.

A warm bowl of chowder is real Pacific Northwest comfort food. Even in mid Summer some evenings can get chilly on the coast. This meal will go well with a hearty chunk of bread and a glass of chilled white wine. Here’s my version of…

Northwest Seafood Chowder

(This recipe will serve about 6 as a main course)

You Will Need:

1 Large can of Clams drained

1 1/2 cups of clam juice or a small can (about 284 mls)

1 cup of dry white wine

3-4 garlic cloves minced

1 bay leaf

5 Tblsp of Butter

1 cup of chopped leeks (you can substitute for onion if you don’t have leeks)

1 cup of chopped celery (about 3 stalks)

1 cup chopped carrot (about 1 large carrot)

1 teaspoon of fresh or dried thyme

1 teaspoon of Terragon fresh or dry

1/2 teaspoon of white pepper

6 cups of cubed red potatoes (skin on)

3 cups of half & half (cream)

1 cup of milk

2 Tablespoons of cornstarch (you can use 1 Tblsp of flour if you don’t have cornstarch)

1/2 a cup of chopped parsley

1 teaspoon dried or fresh dill

Seafood: You can used just clams or your choice of sliced seafood

*salmon

*cod

*sole

*shrimp

*crab

Instructions:

Start by melting 4 Tablespoons of the butter in a stockpot over medium heat. To avoid butter burning, you can add a drizzle of cooking oil (coconut or ghee won’t burn).

Add the Leeks (or onion) and cook down until soft – about 5 – 10 minutes.

Now add the white wine and cook for a few minutes to reduce.

Add the garlic and cook for an extra minute then add the celery, carrots and potatoes and stir in for 5- 10 minutes to cook down. This will give the wine time to completely reduce and take on a lovely scent from the veggies and leeks.

Add all the herbs (thyme, tarragon, parsley, dill, bay leaf) and white pepper

Add the clam juice giving the potatoes and veggies a good 5 minutes to continue cooking. Add whatever fish you’re using (don’t add the clams yet!) – I added the salmon and cod at this point.

Simmer for 10 – 15 minutes or until vegetables (especially the potatoes) are softened and fish is cooked.

Lower the heat an stir in the half & half.

In a small bowl combine the milk and cornstarch and add to the pot stirring until the soup starts to thicken slightly. Add the clams and turn the heat down to low to keep warm. We want it to simmer, not boil.

Add fresh chopped parsley to garnish and the extra Tblsp of butter if you like. Taste and adjust salt as needed.

I’m using the new dinnerware I bought with a Birthday Gift Certificate my husband bought me.

I found a lovely olive loaf at Terra Breads and toasted it lightly to enjoy with the soup.

There’s only 2 of us at home so I vacuum sealed and froze the rest for a stormy Autumn evening.

Serve with chilled wine or Prosecco.

Happy Cooking.

Love,

Jenn