Salmon and Clam Chowder
If you also feel like it’s time for a warming chowder, then follow our lead here. Use cooked salmon, clam meat, and potatoes as the main ingredients. As the broth cooks, enhance it with vermouth and make it creamier with heavy cream. You’ll make four people quite happy.
Ingredients Needed for Salmon and Clam Chowder
2 tablespoons of butter
1 teaspoon olive oil
3 celery sticks, chopped
1 leek, chopped
1 teaspoon fresh thyme
salt
pepper
3 medium potatoes, cubed
100 millilitres of vermouth
2 cups of water
8 ounces of cooked salmon
7 ounces of clam meat
½ cup heavy cream
How to Cook Salmon and Clam Chowder
- Melt 1 tablespoon of butter in a pot over low heat and add the olive oil.
- Add the celery and leek. Stir them in.
- Add the remaining tablespoon of butter, season with thyme, salt, and pepper. Stir them in.
- Add the potatoes and stir. Add the vermouth and the water, stir, cover with the lid and boil for 40 minutes over low-medium heat.
- Add the smoked salmon and clam meat, cover again and cook for 8 more minutes.
- Add the heavy cream, stir in, then flavor with more thyme, if you want. Serve warm.