West Coast Seafood Chowder

One of the beauties of living on the westcoast is the proximity to delicious fresh seafood. Although it does seem a shame to eat fresh crab and sockeye salmon with any sort of embellishment, it is hard to resist seafood soups. This recipe for Westcoast seafood chowder is adapted from my mother's own creation.

If you live near a seafood market like Pike Place in Seattle or Granville Island in Vancouver, the fresh products available will send your tastebuds soaring. However, many of us are not that fortunate so this recipe has been adapted for those without access to the fresh seafood.

Ingredients:

6 slices Bacon; diced
1 large Onion; chopped fine
2 stalks Celery; chopped fine
4 medium Potatoes; diced small
1 quart water
8 oz. Clam Juice
1 10 oz. can small Clams
1 6 oz. can Clump Crab meat
½ lb.Halibut; thawed, chopped rough
½ lb. Spring or Pink salmon; thawed, chopped rough
2 cups Half and Half Cream
1 cup Heavy Cream
Salt and white pepper
Parsley

Directions:

In a dutch oven or heavy pot, fry the diced bacon over medium heat until almost crisp; about 8 minutes. Pour off all but 2 tablespoons of bacon drippings.

In a medium saucepan, bring a quart of salted water to the boil, carefully place the salmon and halibut pieces in the boiling water; bring back to boil then reduce the heat and cover to poach the salmon and halibut pieces, about 10 minutes. Drain and reserve the fish broth.

Add the onion and celery to the bacon drippings and sauté for 3 minutes; then add in the diced potatoes. Stir and continue cooking until the onion is soft; be careful not to brown. Without reducing the heat, pour in the clam juice and one cup of the reserved fish broth; add the cooked bacon. Bring to boil and immediately reduce heat and simmer for 15 minutes. If needed, add extra fish broth to cover.

Add the cream, seafood and fish, salt and pepper to taste. Stir and simmer for 5-8 minutes or until chowder is hot. Do not boil at this point! Immediately remove from heat and serve.

Garnish simply with chopped parsley or crumbled bacon (crisp fried and crumbled pancetta).

Serves 6 - 8