Smoky Salmon-Clam Chowder

Smoky Salmon-Clam Chowder

Coastal Living JANUARY 2006

  • Yield: Makes 6 servings


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1/2 cup sliced celery with leaves
  • 2 tablespoons all-purpose flour
  • 1 (8-ounce) bottle clam juice
  • 1 cup fish or chicken broth
  • 1 1/2 cups milk
  • 3 cups diced red potatoes
  • 1/2 cup diced carrot
  • 1 pound hot-smoked salmon, flaked
  • 2 (3.66-ounce) cans smoked clams, drained
  • 1 cup (4 ounces) shredded smoked mozzarella cheese
  • 2 cups half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Melt butter in a Dutch oven over medium-high heat; add onion and celery, and sauté until tender. Whisk in flour; cook 1 minute.

Gradually whisk in clam juice, broth, and milk. Stir in potatoes and carrot. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

Stir in salmon, clams, cheese, and half-and-half. Cook, stirring constantly, 1 to 2 minutes or until cheese melts. Stir in salt and pepper. Ladle soup into individual serving bowls.


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Smoky Salmon-Clam Chowder Recipe