Recipe: Creamy West Coast clam chowder

In advance of the Ocean Wise Chowder Chowdown, 7 Seas Fish Market chef James Heras shows how to make his West Coast clam chowder.

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Servings: 12

Ingredients:

• 1.5 litres of 7 Seas Fish Stock ($16)
• 2 pounds of cooked clam baby meat in juice ($22.00)
• 0.5 pound of halibut, finely chopped (optional) ($22.50)
• 0.5 pound of skinless sockeye salmon, cubed (optional for garnish) ($10.00)
• 0.5 pound of butter ($4.00)
• 0.5 pound of onions, diced ($0.83)
• 0.5 pound of celery, finely chopped ($2.81)
• 0.75 pound of carrots, chopped ($1.37)
• 1.5 pounds of potatoes, chopped or diced ($2.56)
• 4 large bay leaves ($0.25)
• 0.5 pound of red peppers, finely chopped ($3.34)
• 2 sprigs of dill, finely chopped ($0.50)
• 750 mL of heavy cream (33%) ($6.79)
• 1.5 cups of flour ($1.50)
• 2 tablespoons of salt (to taste) ($0.25)
• 1 teaspoon of pepper (to taste) ($0.25)

Directions:

1. Prepare the Vegetables:

• In Bowl 1, combine 0.5 pound of celery, 0.5 pound of onions, and 0.75 pound of carrots.
• In Bowl 2, chop 1.5 pounds of potatoes (soak them in water after chopping, then drain before adding to the soup).
• In Bowl 3, set aside 0.5 pound of red pepper.

2. Create the Soup Base:

• Step 1: Set the stove to medium/high heat.
  • Add 0.5 pound of butter.
  • Add diced onions and sauté until tender (do not brown).
• Step 2: Add the vegetable mix from Bowl 1.
  • Add celery and carrots.
  • Sauté until tender.
• Step 3: Set the stove to high heat.
  • Add chopped potatoes from Bowl 2.
  • Add finely chopped dill.
  • Pour in 1.5 liters of 7 Seas Fish Stock.
  • Add 4 bay leaves.
  • Boil until the potatoes are tender.
• Step 4: Add red peppers while the potatoes are tenderizing.
• Step 5: Reduce the heat to medium.
  • Add cooked clam baby meat once potatoes are tender.
  • Optionally, add finely chopped balibut seasoned with salt to taste.
  • Note: You can use rockfish or ling cod as a substitute for halibut.

3. Create a Slurry:

• In a separate bowl, pour 750 mL of heavy cream.
• Slowly whisk in 1.5 cups of flour to prevent clumping.

4. Add the Slurry to the Soup Base:

• Stir the slurry into the soup base. For an extra smooth texture, push the slurry through a china hat or sieve with a wooden spoon.

5. Salmon Garnish (optional):

• Bake the cubed salmon in the oven for about 6-8 minutes at 350°F, seasoned with a bit of olive oil and salt to taste.

6. Final Steps:

• Bring the entire pot to a boil briefly.
• Season with salt and sepper to taste.

7. Serving:

• Ladle the creamy chowder into bowls and garnish with a couple of pieces of salmon (optional).

Enjoy your homemade Creamy West Coast Clam Chowder!