If you love rich, hearty soups that feel both rustic and elegant, this Creamy Salmon & Clam Chowder is the kind of dish that warms you completely. Tender salmon and briny clams come together with sweet corn, potatoes, carrots, onion, and celery to build a comforting bowl full of coastal flavor. Fresh sage and rosemary add a fragrant depth that makes every spoonful aromatic and satisfying. Finished with cream for velvety smoothness, this chowder is perfect for chilly evenings, family dinners, or whenever you want something hearty without being heavy.
Creamy Salmon & Clam Chowder with Herbs and Sweet Corn
This Creamy Salmon & Clam Harvest Chowder is a rich, hearty, coastal-inspired soup layered with fresh salmon, tender clams, sweet corn, potatoes, carrots, celery, and onions. Simmered in chicken broth and finished with velvety cream, the chowder gets its depth from aromatic sage, rosemary, and bay leaves. The result is a comforting, rustic dish that feels both luxurious and homey — the perfect centerpiece for chilly evenings, family dinners, or anytime you want a warming, seafood-forward bowl that’s full of flavor and texture.
Servings 6 servings
Calories 500kcal
Cost around $17 for entire recipe
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Ladle
- Small bowl (optional, for mixing flour slurry)
- Strainer (if cleaning fresh clams)
- Serving bowls
Ingredients
Seafood
- 8 oz salmon cut into 1-inch cubes
- 1 lb clams shucked clams or canned chopped clams with juice
Vegetables
- 2 cups potatoes diced (Yukon gold or russet)
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 1 cup corn fresh, frozen, or canned
Broth & Cream
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 2 tbsp butter
- 2 tbsp flour to thicken; optional for thicker chowder
Herbs & Seasoning
- ½ tsp dried sage or 1 tsp fresh
- ½ tsp dried rosemary or 1 tsp fresh, minced
- 2 bay leaves
- Salt and black pepper to taste
- Optional: pinch of paprika or Old Bay seasoning
Optional Add-Ins
- ¼ cup white wine deglazing
- Fresh parsley for garnish
- Oyster crackers or crusty bread for serving
Instructions
Sauté the Aromatics
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrots. Cook 5–7 minutes, until softened.
- Stir in sage, rosemary, and bay leaves; cook 1 minute to bloom the herbs.
Build the Chowder Base
- Sprinkle flour over the vegetables and stir 1–2 minutes (skip if you prefer a thinner broth).
- Add chicken broth while stirring to prevent lumps.
- Add potatoes and corn.
- Bring to a simmer and cook 10–12 minutes, until potatoes begin to soften.
Add Clams & Salmon
- If using fresh clams:
- Add them now, cover, and cook 5–7 minutes.
- If using canned clams:
- Add the clams and their juice now and simmer 5 minutes.
- Then:
- Add salmon pieces gently. Simmer 5–7 minutes more until salmon is just cooked through.
Add Cream & Season
- Reduce heat to low.
- Stir in heavy cream.
- Season with salt, pepper, and optional paprika or Old Bay.
- Warm through — do not boil, or the cream may separate.
Serve
- Ladle into bowls and garnish with: fresh parsley, cracked pepper, a drizzle of cream, oyster crackers or crusty bread.
- Oyster crackers or crusty bread
Notes
- Fresh vs. canned clams: Fresh clams give the chowder a brinier, more authentic coastal flavor, but canned clams (with their juice) are a convenient and delicious alternative.
- Don’t overcook the salmon: Add it toward the end and simmer gently. Overcooking will make it dry or cause it to flake into tiny pieces.
- Herb strength: Rosemary is potent — use sparingly. Sage adds warmth without overpowering. Fresh herbs give a brighter flavor, while dried herbs deepen as they simmer.
- Thickness control: Adding flour creates a thicker, classic chowder texture. For a thinner, brothier soup, omit flour or reduce the butter slightly.
- Cream temperature: Reduce heat before adding the cream. Boiling cream can cause separation or curdling.
- Flavor boost: A splash of white wine when sautéing the aromatics adds acidity and brightness that complements seafood.
- Potato choice: Yukon Gold potatoes hold their shape better than russets, which break down more (great if you like a naturally thicker chowder).
- Corn options: Fresh corn gives the sweetest flavor, but frozen or canned work well year-round.
- Make-ahead tip: Chowder thickens as it sits. Add a splash of broth or cream when reheating, and warm gently over low heat to maintain a silky texture.
- Garnish ideas: Finish with cracked pepper, chopped parsley, a drizzle of cream, or even a few flakes of smoked salmon.
⭐ Flavor Notes & Variations
- More seafood: Add shrimp, scallops, or chunks of white fish.
- Smoky version: Add 2–4 strips chopped bacon at the start and sauté veggies in bacon fat.
- Herb swap: Thyme pairs beautifully with salmon if you want a more classic chowder flavor.
- Thicker chowder: Add another 1 tbsp flour or 1 mashed potato.
- Alcohol depth: Deglaze aromatics with ¼ cup white wine for a restaurant-style finish.
Leave a Reply