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Smokey Seafood Chowder w/ Dill




Source of Recipe


Posted by Chyrel


Recipe Introduction


Source: Dilworthtown Inn


Recipe Link: Recipes From Friends

List of Ingredients




8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 pound thick cod fillets, cut into 3/4-inch pieces
8 ounces Dilworthtown Inn Smoked Arctic Char (about 1 1/2 cups)
8 ounces Dilworthtown Inn Smoked Salmon (about 1 1/2 cups)
1 cup half and half
1/2 cup whipping cream
1/4 cup chopped fresh dill


Recipe



Smoked Salmon Butter (see recipe below)

Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork and discard. Add onion, celery and thyme to drippings in pot. Increase heat to medium and saut� until vegetables are pale golden, about 10 minutes. Add crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and clam juice to pot.

Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add half and half, cream, clams, smoked arctic char and smoked salmon.

Cook until heated, about 5 minutes (do not boil). Mix in dill.

Season with salt and pepper.

Ladle chowder into serving bowls. Top each bowl with heaping
tablespoonful of Smoked Salmon Butter and serve.
Makes 8 servings