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Smoky Clam Chowder

Source of Recipe


From "Pike Place Public Market Seafood Cookbook"






List of Ingredients



• 2 Tbsp butter
  
• 1-1/2 cups white potatoes, cut into 1/2-inch cubes
  
• 1/2 cup chopped celery
  
• 1/2 cup chopped onion
  
• One 8-ounce bottle clam juice
  
• 2 cups milk
  
• Pinch of dried thyme, crumbled
  
• Pinch of crushed red pepper flakes
  
• Two 6.5-ounce cans chopped clams, with juice
  
• 1 cup heavy whipping cream
  
• 2 to 3 Tbsp diced hard-smoked salmon
  
• Salt and freshly ground black pepper
  






Instructions



1. Melt the butter in a large saucepan over medium heat, and add the potatoes, celery and onion. Cook 5 minutes, stirring occasionally, or until the vegetables are tender-crisp.
   
   
2. Add clam juice, milk, thyme and red pepper flakes. Stir well and bring to a simmer. Simmer gently 10 minutes, stirring occasionally, until potatoes are tender.
   
   
3. Add the clams, whipping cream and smoked salmon, and stir well. Cook several minutes more, or until the mixture is warmed through. Season to taste with salt and pepper. Ladle the clam chowder into soup bowls and serve right away.
   
   Serves 4