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Smoked-Fish Chowder

Smoked-Fish Chowder

We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor, for this chowder recipe. It’s a good stand-in for when you don’t want to bother making fish stock (i.e., most of the time).


  • 1 medium leek, halved lengthwise, thinly sliced crosswise
  • 1 lb. small red potatoes, scrubbed, quartered
  • 4 cups no-salt-added clam juice
  • Kosher salt, freshly ground pepper
  • 1 lb. hot-smoked trout, skin removed, flesh broken into small pieces
  • 1 cup buttermilk, room temperature
  • ½ cup heavy cream, room temperature
  • Trout roe (for serving; optional)

Recipe Preparation

  • Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.

  • Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.

  • Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.

  • Do Ahead: Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

Reviews SectionQuestion: does it have to be smoked trout or may I use baked trout?R. Marquez, MBA CPAIdaho05/24/20

Watch the video: How to make Smoked Haddock u0026 Bacon Chowder (July 2021).