Best Northwest Smoked Salmon And Clam Chowder Recipes

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

Ingredients

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.

MIMI'S SMOKED SALMON CHOWDER

Mimi's Smoked Salmon Chowder image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h40m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g

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

Ingredients

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.