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!
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.