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SERVES 6
PREP TIME 20 Minutes
COOK TIME 35 Minutes
2 cups fresh clams, chopped (or high-quality canned clams, drained, reserve juice)
6 oz smoked salmon, cut into small pieces
4 slices thick-cut bacon, diced
3 tbsp unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, finely diced
2 tbsp garlic, minced
3 tbsp flour
2 cups Yukon gold potatoes, small dice
1 cup clam juice (or reserved clam liquid + water)
1 cup dry white wine (Chardonnay preferred)
2 cups heavy cream
1 cup whole milk
2 bay leaves
1 tsp fresh thyme (or ½ tsp dried)
Salt and fresh cracked pepper to taste
2 tbsp fresh parsley, finely chopped (for garnish)
1. Build the Base
In a heavy pot over medium heat, cook diced bacon until crisp. Remove and set aside, leaving the rendered fat in the pot.
Add butter, onion, and celery. Sauté until soft and translucent (5–6 minutes). Stir in garlic and cook for 1 minute.
2. Create the Chowder Body
Sprinkle in flour and stir continuously for 2 minutes to form a light roux.
Slowly whisk in white wine, allowing it to reduce slightly, then add clam juice while stirring to prevent lumps.
3. Simmer
Add potatoes, bay leaves, and thyme. Simmer gently for 10–12 minutes until potatoes are tender.
4. Finish with Cream
Stir in heavy cream and milk. Add chopped clams and cooked bacon. Simmer gently for another 5 minutes.
5. Add the Smoked Salmon (Key Step)
Remove from heat and gently fold in smoked salmon.
Do not overcook—this preserves the silky texture and clean smoke flavor.
6. Final Seasoning
Adjust salt and pepper. Remove bay leaves.
Plating (Talon Lodge Style)
Ladle into a wide white bowl
Lightly mound smoked salmon pieces on top for visual contrast
Finish with fresh parsley
Optional: drizzle a touch of warm butter or cream across the surface
Chef Notes (Talon Touch)
The smoked salmon should be added at the end to avoid overpowering the chowder
Yukon gold potatoes provide the ideal creamy texture without breaking down
A subtle Chardonnay backbone elevates the richness without heaviness
