About the Recipe
Who doesn’t love a rich, creamy bowl of seafood chowder?
This version celebrates local BC clams, mussels, wild Arctic char, BC Fresh potatoes, and local dairy.
Shellfish is nature’s real fast food. Clams and mussels are sustainable, affordable, simple to prepare, and available year round in British Columbia. As filter feeders, they thrive in clean, healthy oceans, making the Pacific Coast the perfect place to grow these perfect briny gems. #responsibleaquaculture
The wild Arctic char comes from our friends at Skipper Otto, a community-supported fishery that works directly with Indigenous fishers in the North. They pay a fair price for each catch and build long term relationships that fishers can rely on season after season.
This chowder is comforting, savoury, and deeply rooted in place.
Serves 4-6
Ingredients
Shellfish Base
1 to 2 lb BC clams
1 to 2 lb BC mussels
355 ml BC craft beer or equivalent volume of BC white wine
2 bay leaves
2 sprigs fresh thyme
5 tbsp canola oil, olive oil, or butter
1 small onion, peeled and diced
Chowder
1 lb BC Fresh potatoes, peeled and diced, and cooked until tender in a medium-size pot of simmering salted water over medium-heat
1 medium onion, finely diced
3 cloves garlic, minced
2 cups celery, finely diced, inner yellow stalks preferred
¼ lb butter
1 lb wild Arctic char, cut ½-inch dice, best done from frozen fish for ease of cutting
1 litre whole milk
1 cup heavy cream
¼ cup flour
Reserved shellfish cooking liquid, approximately 500 ml
1 cup corn, fresh or frozen, thawed
5 tbsp chives and/or green onions, finely chopped
Extra virgin olive oil
½ lemon
Preparation
Shellfish
In a large pot over medium high heat, sauté the onion in oil for 3 minutes until softened. Add clams, mussels, bay leaves, and thyme. Stir briefly. Add beer or wine, cover tightly, and cook for 2 minutes or until shells open. Remove from heat and cool for 10 minutes. Strain the cooking liquid and reserve. Remove shellfish meat and discard shells. Set aside.
Chowder
In a large pot over medium heat, sauté onion, garlic, and celery in the butter for 10 minutes until soft and translucent. Stir in flour and cook for 1 minute. Gradually add reserved shellfish liquid, stirring to combine. Add half the milk, simmer briefly, then add remaining milk. Add the diced Arctic char, stir gently, cook for 1 minute, season to taste with salt and cracked pepper. Add cooked and shelled clams, mussels, cooked potatoes, corn, and cream. Cook gently for 2 to 3 minutes. Do not overcook.
Serving Suggestions
Ladle into bowls and garnish generously with chives or green onions, cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon.
Serve with crusty bread and a BC craft beer or BC wine.
Enjoy, Chef Ned