I am not one to seek out ‘fish’ recipes as I always think that I don’t do justice to them. But there are exceptions! I saw the preparation of this dish on ‘Food Paradise’ which to my knowledge, does not post recipes, so I cobbled this together from the ingredients that the chef listed and used, and I love it! We ate it two days in a row, and I still have another portion that I have frozen. Watch for this recipe re-incarnated as a voile-a-vent!

North Western Chowder Fries

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Course: Lunch
Cuisine: Northwestern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 2 tbsp unsalted butter
  • 1/2 large sweet onion finely chopped
  • 2 garlic cloves fresh garlic minced grated
  • 2 tbsp all-purpose flour
  • 1-2 tbsp kosher salt
  • 1 tbsp Old Bay seasoning (optional)
  • 3-4 medium Yukon gold potatoes cubed
  • 1/2 cup heavy cream
  • 1 1/2 cup milk
  • 8 oz clam juice
  • 1 whole lemon juiced
  • 3-4 sprigs fresh tarragon chopped
  • 3-4 sprigs fresh thyme leaves
  • 1 can clams
  • 1 cup lump crab meat
  • 4-5 oz skinless salmon filet
  • 4-5 oz cod filet
  • frozen French fries for two


  • Gather all ingredients before starting the recipe.
  • Melt butter in a medium sauce pan over medium heat. Add chopped onions and grated garlic and cover with a lid. Cook for 5-6 minutes of until the onions are soft. Do not brown.
  • Add 2 tablespoons of flour and stir to combine. Cook for 1-2 minutes, then add clam juice, stirring constantly with a wire whisk.
  • Add cream, milk, lemon juice, chopped thyme and chopped tarragon and season with kosher salt and Old Bay seasoning. Stir to combine.
  • Add diced potatoes and increase heat to bring to a simmer. Cook for 10-15 minutes or until potatoes are cooked. Stir periodically and scrape up the bits from the bottom to prevent clumping.

French Fries

  • When the potatoes have cooked, pre heat oven to 425°

Finishing Chowder

  • Cut cod and salmon into bite sized pieces and season fish and crab and clam with kosher salt and black pepper.
  • Increase heat under chowder to medium and add salmon, cod, clams and lump crab meat. Cook for 7 minutes, then reduce heat to keep the chowder warm.
  • Spread enough French fries for 2 on a cookie sheet lined with non-stick aluminum foil and transfer to a pre heated oven and cook according to package directions.


  • Season French fries on cookie sheet when done.
  • Pile fries into a mug or deep bowl and top with the chowder.

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