January 31, 2013
Smoky Clam Chowder
Wine Varietal: Pinot Blanc or Pinot Gris
The addition of salmon jerky gives this rendition of clam chowder a hearty flavor and a real Northwest flair. Salmon jerky is available at the four fish stands in the Pike Place Market, although I am especially fond of the version made by Pure Food Fish.
2 tablespoons butter
1 1/2 cups 1/2-inch cubes boiling potatoes
1/2 cup chopped celery
1/2 cup chopped white or yellow onion
1 (8-ounce) bottle clam juice
2 cups milk
Pinch dried thyme, crumbled
Pinch crushed red pepper flakes
2 (6.5-ounce) cans chopped clams, with juice
1 cup heavy whipping cream
2 to 3 tablespoons diced salmon jerky
Salt and freshly ground black pepper
1. Melt the butter in a large saucepan over medium heat and add the potatoes, celery, and onion. Cook until vegetables are tender-crisp, stirring occasionally, 5 minutes.
2. Add the clam juice, milk, thyme, and red pepper flakes. Stir well and bring to a simmer. Simmer gently until potatoes are tender, stirring occasionally, 10 minutes.
3. Add the clams, whipping cream, and smoked salmon, and stir well. Cook several minutes more, or until the mixture is warmed through. Season to taste with salt and black pepper.
4. To serve, ladle the clam chowder into soup bowls and serve right away.
Cook’s Hint: For informal croutons, lightly butter Saltine crackers, place them in the bottom of the soup bowls, and pour over the chowder.
Recipe reprinted from “Pike Place Public Market Seafood Cookbook,” by Braiden Rex-Johnson.