Smoky Salmon-Clam Chowder

Name: Smoky Salmon-Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 118 milliliters diced carrot; 118 milliliters sliced celery with leaves; 237 milliliters fish or chicken broth; 227 grams clam juice; 208 grams smoked clams, drained; 2 Tbsps all-purpose flour; 473 milliliters half-and-half; 355 milliliters milk; 1 small onion, chopped; 710 milliliters diced red potatoes; 0 teaspoons salt; 113 grams cup shredded smoked mozzarella cheese; 454 grams hot-smoked salmon, flaked

Smoky Salmon-Clam Chowder might be Head to the store and pick up mozzarella cheese, clam juice, clams, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in a Dutch oven over medium-high heat; add onion and celery, and saut until tender.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Whisk in flour; cook 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Gradually whisk in clam juice, broth, and milk. Stir in potatoes and carrot. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

Ingredients you will need

Clam Juice

Potato

Carrot

Broth

Milk

Equipment you will use

Whisk

Stir in salmon, clams, cheese, and half-and-half. Cook, stirring constantly, 1 to 2 minutes or until cheese melts. Stir in salt and pepper. Ladle soup into individual serving bowls.

Ingredients you will need

Salt And Pepper

Cheese

Salmon

Clams

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

butter 118milliliters

diced carrot 118milliliters

sliced celery with leaves 237milliliters

fish or chicken broth 227grams

clam juice 208grams

smoked clams, drained 2Tbsps

all-purpose flour 473milliliters

half-and-half 355milliliters

milk 1small

onion, chopped 710milliliters

diced red potatoes 0teaspoons

salt 113grams

cup shredded smoked mozzarella cheese 454grams

hot-smoked salmon, flaked

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.