Steelhead and Clam Chowder

Steelhead ChowderThis was my Christmas Eve dinner. Hey, don’t look at me like that! While not typical, this chowder is totally holiday-appropriate, with red and green colors provided by the ham/steelhead and the green onions.

I modified this recipe from a crockpot version. This was the first time I used steelhead instead of cod or haddock because I “accidentally” found a nice fillet for half-price at the grocery store. All I can say is, yum!


What the soup looks like before the potatoes and milk are added.

1 lb fish fillets (torsk, cod, haddock, steelhead, etc.)
2-6.5 oz cans of clams
3 slices bacon (diced) or 1-8 oz package of diced ham
1 medium onion, chopped
½ cup green onions, chopped
2 large potatoes, pared and cubed
2+ cups water
1-1/2 tsp sea salt
¼ tsp pepper
1-12 oz can evaporated milk

Chop the onions and cube the potatoes. Cut the fish fillets into bite-sized pieces. In skillet, sauté onion and bacon (or ham) until golden in two tablespoons butter. (But if you use bacon, no butter is needed.)

Add all remaining ingredients except evaporated milk. There should be almost enough water to cover the ingredients. (Feel free to add more, if two cups isn’t enough.)

Cover and simmer for 30-40 minutes, or until potatoes are tender. Add evaporated milk and cook 10 minutes more.

5 thoughts on “Steelhead and Clam Chowder

      • So could I just throw all those ingredients in the crockpot for 6 – 8 hours? Cook on high or low? None of this “add this ingredient, then two hours later add that ingredient” nonsense? (In other words, is this a “dump” crockpot recipe? Those are the only kind worth making in my opinion.)

      • It’s sort of a “dump” cock pot recipe. You have to saute the onion and bacon/ham, but then dump it in the pot with everything else, except for the evap milk. You add the milk during the last hour. The main thing is to cook until the potatoes are tender, which takes 6-9 hrs on low or 2.5-3.5 hrs on high.

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