Easy Weeknight Clam and Salmon Chowder

Yum

“Chowdah” holds a special place in our heart and this easy weeknight clam and salmon chowder recipe is sooo yummy and easy! Living in Boston, MA for a couple years when we were kids, we fell in love with chowder and it has turned into a special tradition for our family. Our mom, has a self-proclaimed “world-famous” Classic New England Chowder recipe that she makes once a year at Christmas. She isn’t quite ready to share that recipe with the world (YET), but this Clam and Salmon Chowder definitely does the trick when you’re craving a warm, hearty meal (or for us, to curb that chowder craving).

With no added cream or thickeners, it’s surprisingly light and more calorie friendly than your traditional chowder and is made with basic ingredients you have in your pantry and freezer!

The vegetables and spices that are included compliment the rich flavours that come from the salmon and clams. This soup is perfect for those with big appetites and don’t normally count soup as a “meal”, because it is so filling!! Our “taste testers,” who generally fall under this category went nuts over this dish and were fully satisfied!  

We call this our “Easy Weeknight Clam and Salmon Chowder,” because that’s exactly what it is! Who would have thought you could make chowder during the week? This recipe totally makes that possible.

Our favourite thing about this recipe (other than the delicious taste of course)…is that it’s even better the next day! All of the flavours really meld together overnight and makes for a perfect leftover lunch! Definitely a bonus.  

We normally serve our chowder with a piece of warm, crispy baguette for that extra special comfort meal!

Skål,

Easy Weeknight Clam and Salmon Chowder

A warm, hearty and easy weeknight clam and salmon chowder recipe. With no added cream or thickeners, it's light and is made with basic ingredients you have in your pantry and freezer!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American

Servings 4 people

Ingredients

  

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, minced
• 2 carrots, chopped
• 2 celery stocks, chopped
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 1 ½ teaspoons curry powder
• 2 teaspoons thyme, fresh or dried
• 4 cups chicken or vegetable broth (1 box)
• 2 cups milk
• 1 pound baby potatoes, diced
• 10 oz baby clams (2 cans)
• 1 cup corn
• 1 pound salmon
• 2 tablespoons flour
• salt and pepper, to taste

Instructions

 

• Heat 1 tbsp olive oil and butter in a heavy large sauce-pot (we used a cast iron dutch oven) over medium-low heat. Add onion, and cook until fragrant – about 2 minutes. Add the celery, carrots and garlic and cook until fragrant and transparent about 5-10 minutes.
• Add red pepper flakes, thyme and curry powder. Cook for 2 more minutes and add broth, milk, and reserved liquid from the clams. Bring to a boil.
• Turn down heat and add the potatoes. Simmer until potatoes are soft – approximately 15-20 minutes.
• While the broth simmers, toss the salmon cubes in the flour, salt and pepper to taste. Heat 1 tbsp olive oil in a non-stick pan and add salmon. Lightly cook on both sides – the salmon does not need to be fully cooked through. Approximately, 2 minutes per side.
• Once the potatoes are soft and the salmon is cooked, add in salmon, corn and clams. Cook for another 5 minutes and remove from heat.
• Stir in salt and pepper to taste, if needed.

Notes

We typically will always recommend fresh salmon, BUT we’ve made this recipe with FROZEN salmon (defrosted in the fridge overnight) a couple of times and it truly could not be the more perfect use of frozen salmon, which is generally more affordable but can sometime get a bad rap. 

Keyword chowder recipe, clam and salmon chowder, clam recipe, salmon recipe, seafood chowder