Restaurants›Shelter Restaurant›Meares Island Chowder Recipe

Meares Island Chowder Recipe

Inspired by Shelter Restaurant
Time45m
Serves4

HOUSE SMOKED SALMON & SURF CLAMS. SOCKEYE SALMON & LINCOD. MANILA CLAMS & GALLO MUSSELS. YUKON GOLD POTATO & DILL. GRILLED FOCACCIA.

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Ingredients

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Seafood

Vegetables & Herbs

Other

Method

Preparation

1

Prepare the Seafood

Chop the house smoked salmon, sockeye salmon, lincod, surf clams, manila clams, and gallo mussels into bite-sized pieces and set aside.

2

Prepare the Potatoes

Peel and dice the Yukon Gold potatoes into small cubes.

Cooking

3

Sauté Ingredients

In a large pot, heat the olive oil over medium heat. Add the diced Yukon Gold potatoes and cook for about 5 minutes or until they start to soften.

4

Add Broth and Seafood

Pour in the vegetable broth and bring to a boil. Then add all the seafood and simmer for 10 minutes.

5

Add Cream and Seasoning

Stir in the heavy cream, fresh dill, salt, and black pepper. Let it simmer for an additional 5 minutes.

Serving

6

Serve

Ladle the chowder into bowls and serve with slices of grilled focaccia on the side.