Cook This: Clam and Salmon Chowder

February 2025

Recipe and photo by Renata Haidle

It is winter in Montana, and many of us reminisce about days spent by the ocean – a warm breeze, sandy toes, delicious seafood. This delectable clam chowder captures the soul of the coast in every spoonful, and it is quite an easy dish to recreate in your kitchen. Yes, the freshness of the clams might not be the same, and you might miss the briny sea air at lunchtime, but as far as flavor is concerned, this soup won’t let you down.

Ingredients:

2 strips of uncured bacon, chopped

1 large yellow onion, diced

2 celery stalks, diced

2 large carrots, peeled and diced

2 large potatoes (Russet or Yukon Gold), peeled and cubed

1 can (15 oz) corn, drained

2 cans (6.5 oz each) clams, drained. Reserve the juice.

1 can (14.75 oz) salmon, drained and flaked

1 teaspoon dried thyme

1 1/2 teaspoon salt

freshly ground black pepper, to taste

2 Cups vegetable broth

2 Cups half-and-half

a few parsley leaves or fresh thyme for decoration

Directions:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add the celery, carrots, cubed potatoes, and corn. Pour in the vegetable broth and the reserved clam juice. Season with salt, thyme, and freshly ground pepper. Lower the heat and simmer for 20-30 minutes until vegetables are softened.
Using a potato masher or an immersion blender, roughly mash the vegetables to release the starches - this will thicken the soup and give it a nice consistency.
Stir in the clams and salmon. Simmer for an additional 2-3 minutes, allowing the flavors to meld together. Do not overcook the clams, as they will become tough and rubbery.
Turn off the heat and stir in the half-and-half until blended. Taste and adjust the seasoning with more salt and pepper if needed. Add a splash of red wine vinegar if you prefer a bit of acidity in your chowder.

Ladle the chowder into bowls, ensuring each serving has a bit of everything. If desired, garnish with fresh thyme or parsley. Serve with warm crusty bread or oyster crackers.

Originally printed in the February 2025 issue of Simply Local Magazine

Never miss an issue, check out SLM's digital editions here!

Renata Haidle

Renata Haidle is a Romanian-American photographer, writer, and book author. An avid traveler, she credits Paris for sparking her photography career after her first visit there in 2014. Her first photo book, French Riviera, was published in July 2019.

Meet the Chef: From the Bayou to Billings - Louisiana Specialty foods at Cajun Phatty's

From the Bayou’s of New Iberia, Louisiana, home of the famous Tabasco brand, Ashley Robichaux knows a thing or two about Cajun culture, particularly when cooking up Louisiana-style specialty foods. What started as a tent in 2012 has become a well-known name among foodies in the Billings community. Cajun Phatty’s has evolved many times since its early days under that tent, moving into the mall, The Loft, becoming a food truck, and its current location on King Avenue.

Picky Eating: Strategies & Tools to Take the Stress Out of Mealtime

Picky eating, or selective eating, is a natural part of child development when kids are young, ages one to three. They are developing their preferences and working on autonomy.

Meet the Chef: Homegrown and Handcrafted: Henry Kennah of Yellowstone Pasta Company

Henry Kennah wasn’t always in the pasta business. A chef by training, his relationship with food was deeply personal, a craft shaped by years spent in some of Billings’ best restaurant kitchens. While the chef life had its benefits, it became increasingly demanding when Henry became the father of three young children.

Cook This: Zucca Pasta with Spicy Tomato Sauce

Few things are as satisfying as a bowl of fresh pasta draped in a rich, savory sauce. This recipe combines Yellowstone Pasta Company's playful zucca shapes with a simple yet flavorful blend of ripe tomatoes, livened by briny kalamata olives.