Clam and Salmon Chowder Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 2 small cans chopped clams (or equiv. fresh)
  • 2 small cans crab meat (or equiv. fresh)
  • 2 large cans salmon (or equiv. fresh)
  • 2 8-oz. bottles of clam juice
  • 1/2 lb. bacon, chopped
  • 2 cups chopped celery
  • 2 cups diced carrots
  • 2 cups corn (frozen corn works fine)
  • 1 or 2 cloves garlic, pressed or minced
  • 1 lb. potatoes, cut into 1/2" cubes
  • 1 bay leaf
  • 1/2 teaspoon Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 3/4 teaspoon dried thyme
  • 4 cups heavy cream
How to cook Clam and Salmon Chowder:
  • Fry bacon in 8-10 quart pot until crisp. Add vegetables, stir often until browned.
  • Add clam juice and simmer, covered, for about 15 minutes.
  • Stir in all seafood and their liquids.
  • Add bay leaf, Tabasco sauce, Worcestershire sauce, thyme and cream.
  • Heat thoroughly, but do not boil.
  • Season to taste with salt.


This recipe for Clam and Salmon Chowder serves/makes: 6 - 8

The Clam and Salmon Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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