Saturday, April 30, 2016

Bastard salmon, clams, seafood or other chowder

This is a salmon chowder from a few years back. I've been tweaking the recipe over time it is really turning into a great great dish! I borrowed this recipe originally from somebody else I think gourmet magazine and have turned it into my own kind of - it's still most theirs!


Paul's  Iditarod salmon clam seafood chowder adaptation 

Pint canned salmon, juices reserved 
1lb filet fresh or frozen salmon 

4 bacon slices, minced
or 4 Tbsp butter
1 sweet sized yellow onion, diced

2.5 pound potatoes, peeled, 1/2" diced

4+ tablespoons all-purpose flour
Seafood or chicken stock, about 3 cups

1 bay leaf
3/4 teaspoon fresh thyme leaves, chopped

quart heavy cream or half and half
5 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed

preparation

Skin the fresh/frozen salmon and remove all bones. Chop in 1/2" pieces, store in fridge.Alternatively,  
Chop canned salmon into 1/4" pieces and reserve juice. 

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Meanwhile place potatoes in boiling water. Cook 5 mins , drain in cold water 

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Whisk in the flour a tablespoon at a time, and cook over low heat, stirring with a wooden spoon, for 2-3 minutes until light brown

Whisk in the fish or chicken stock plus reserve canned salmon juice 1/4 cup at a time. bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.
Add the bay leaf and fresh thyme.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.