Chowders are thick, chunky soups. Traditionally, all chowders included seafood — and this seafood chowder recipe holds true to the original chowders: Seafood is its main ingredient. In addition to clams, it includes mussels, oysters, and salmon.
Preparation time: 20 minutes
Cooking time: 45 minutes
Yield: 6 to 8 servings
1/4 cup unsalted butter
2 medium onions
1 bunch celery
3 to 4 medium carrots
1 large potato
1 cup sliced mushrooms
1 cup white wine
4 cups clam juice
Juice reserved from oysters
1 sprig fresh thyme
Fresh parsley
1 can (6 1/2 ounces) chopped clams
8 ounces shucked oysters, or 1 jar (8 ounces) shucked oysters
8 ounces mussels in shell
8 ounces salmon fillets
Salt and pepper
1 cup heavy cream
Dice the onions, celery, carrots, and potatoes.
Slice the mushrooms.
In 7- to 9-quart cast-iron Dutch oven, melt the butter over medium-high heat.
When the butter is bubbling, add the onions, 1/2 cup celery, 1 cup carrots, 1 cup potatoes, and 1 cup mushrooms.
Sauté for 10 minutes.
Chop the parsley.
Add the wine, clam juice, oyster juice (however much you have), thyme, and 2 tablespoons parsley.
Bring the mixture to a rolling boil.
Reduce the heat and simmer for 15 minutes.
Debone the salmon and cut it into 1-inch cubes.
Add the clams, oysters, mussels, and salmon, stirring well.
Cook for an additional 15 minutes or until the salmon begins to flake and the mussels open and rise to the surface.
Discard any mussels that don’t open.
Season to taste using salt and pepper.
Add the heavy cream and continue to simmer for 5 minutes.
Ladle the chowder into soup bowls and serve hot.
Per serving: Calories 319 (From fat 182); Fat 20g (Saturated 11g); Cholesterol 138mg; Sodium 549mg; Carbohydrate 13g (Dietary fiber 2g); Protein 21g.
