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Gallery Mixed Seafood Chowder Credit: Sharon Radisch Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 3 to 4 pounds littleneck clams (about 32), scrubbed 2 sprigs thyme, plus leaves for serving 2 tablespoons unsalted butter 2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained 1/4 cup dry vermouth 3 stalks celery, cut into 1/2-inch pieces 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces 1 cup heavy cream 8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces Freshly ground pepper
Cook’s Notes Serve it with thick slices of brown bread.
Gallery Mixed Seafood Chowder Credit: Sharon Radisch
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Gallery
Mixed Seafood Chowder Credit: Sharon Radisch
Mixed Seafood Chowder
Credit: Sharon Radisch
Mixed Seafood Chowder
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 4
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 3 to 4 pounds littleneck clams (about 32), scrubbed 2 sprigs thyme, plus leaves for serving 2 tablespoons unsalted butter 2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained 1/4 cup dry vermouth 3 stalks celery, cut into 1/2-inch pieces 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces 1 cup heavy cream 8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces Freshly ground pepper
Directions
Bring clams, thyme sprigs, and 4 cups water to a simmer in a large pot. Cover; cook until clams open, 5 to 10 minutes. Transfer to a bowl, discarding any that remain closed. Strain liquid into a bowl. Reserve 12 clams; coarsely chop meat from remaining ones.
Melt butter in pot over medium. Add leeks; cook, stirring occasionally, until soft, 5 minutes. Stir in vermouth; cook until almost evaporated, 2 minutes. Add celery, potatoes, and clam liquid. Simmer, partially covered, until potatoes are tender, 15 to 20 minutes; mash a few with the back of a spoon to thicken soup. Stir in cream, salmon, and all clams. Cook until heated through, 1 minute. Season with pepper and serve, topped with thyme leaves.
Cook’s Notes Serve it with thick slices of brown bread.
Cook’s Notes
Serve it with thick slices of brown bread.
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All Reviews for Mixed Seafood Chowder
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All Reviews for Mixed Seafood Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
