Soup

Clams, Mussels + Wild Arctic Char Chowder – Featuring local Dairy and BC Fresh Potatoes

30 mins

35 mins

1 hr 5 mins

Shellfish Base

Chowder

1 lb BC Fresh potatoes, peeled and diced, and cooked until tender in a medium-size pot of simmering salted water over medium-heat
1 medium onion, finely diced
3 cloves garlic, minced
2 cups celery, finely diced, inner yellow stalks preferred
¼ lb butter
1 lb wild Arctic char, cut ½-inch dice, best done from frozen fish for ease of cutting
1 litre whole milk
1 cup heavy cream
¼ cup flour
Reserved shellfish cooking liquid, approximately 500 ml
1 cup corn, fresh or frozen, thawed
5 tbsp chives and/or green onions, finely chopped
Extra virgin olive oil
½ lemon

Shellfish: In a large pot over medium high heat, sauté the onion in oil for 3 minutes until softened. Add clams, mussels, bay leaves, and thyme. Stir briefly. Add beer or wine, cover tightly, and cook for 2 minutes or until shells open. Remove from heat and cool for 10 minutes. Strain the cooking liquid and reserve. Remove shellfish meat and discard shells. Set aside.
Chowder: In a large pot over medium heat, sauté onion, garlic, and celery in the butter for 10 minutes until soft and translucent. Stir in flour and cook for 1 minute. Gradually add reserved shellfish liquid, stirring to combine. Add half the milk, simmer briefly, then add remaining milk. Add the diced Arctic char, stir gently, cook for 1 minute, season to taste with salt and cracked pepper. Add cooked and shelled clams, mussels, cooked potatoes, corn, and cream. Cook gently for 2 to 3 minutes. Do not overcook.
Serving Suggestions: Ladle into bowls and garnish generously with chives or green onions, cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon. Serve with crusty bread and a BC craft beer or BC wine.

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