Seafood Chowder
1 med. onion, diced
4 celery stalks, diced
2 T. oil/butter
4 large potatoes, peeled and diced
2 large cans evaporated milk
3 cans minced clams with juice
3-4 fillets white fish, cut into bite size pieces
1 lb. precooked shrimp
1 small pkg. smoked salmon
2 t. salt
pepper to taste
2 T. flour
1 t. dill weed or sprigs of fresh dill
water
Sauté onion and celery in oil until transparent. Add potatoes and clams (including juice), salt and pepper. Add water just to cover. Bring to boil and simmer about 10 min. until potatoes are al dente. Add evaporated milk and white fish. Simmer 10 min. Remove some liquid and thicken with the flour. Return thickened liquid to chowder and simmer 5 more minutes. Add shrimp and smoked salmon and allow to heat thoroughly. Add more salt if needed. Stir in dill. Serves 10. This recipe was adapted from Grandma Kurtti's original clam chowder recipe that she made in high school home economics, I've substituted smoked salmon for bacon.
(Kurtti Family cookbook page 32)
This would also be good with scallops and/or crab added to it too/instead of other fish.
