A creamy, rich, and satisfying one-pot salmon chowder comes together easily and quickly with the help of bottled clam juice.
Bottled clam juice packs a ton of natural flavor with minimal effort.As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was early on in my career, when I was working the lunch shift at Barbara Lynch's No.
It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. Restaurants are often in the business of complicating things; making things 90% more difficult in pursuit of 10% better flavor. , I'll offer only the briefest recap. Chowders have long been made in New England , and what started as a hearty stew of dried fish, dried meat, and hardtack biscuits layered in a pot and simmered in water, has evolved into dairy-based soup flavored with salt pork, onions, celery, and potatoes.To make mine, I start by rendering sliced bacon or salt pork in a large saucepan, letting it cook down until it just starts to brown around the edges.
, then you can use that fumet as the base for this soup. For those of us who don't always think far enough in advance to do that, there's bottled clam juice.eeeuugh
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