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!

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  • Course Lunch
  • Cuisine Northwestern
  • Keyword All-Seasons, Fine Food, For Foodies
Servings Prep Time Cook Time
6 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
6 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Degree of Difficulty
  • 2 tbspn unsalted butter
  • 1/2 large sweet onion finely chopped
  • 2 garlic cloves fresh garlic minced grated
  • 2 tbspn all-purpose flour
  • 1-2 tbspn kosher salt
  • 1 tbspn 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
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. 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.
  3. Add 2 tablespoons of flour and stir to combine. Cook for 1-2 minutes, then add clam juice, stirring constantly with a wire whisk.
  4. Add cream, milk, lemon juice, chopped thyme and chopped tarragon and season with kosher salt and Old Bay seasoning. Stir to combine.
  5. 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
  1. When the potatoes have cooked, pre heat oven to 425°
Finishing Chowder
  1. Cut cod and salmon into bite sized pieces and season fish and crab and clam with kosher salt and black pepper.
  2. 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.
  3. 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.
  1. Season French fries on cookie sheet when done.
  2. Pile fries into a mug or deep bowl and top with the chowder.

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