Clam and salmon chowder
This aromatic and nutritious clam and salmon chowder is the ideal choice for fish and seafood lovers. Served with crispy garlic croutons and parsley, it's a healthy, warming dish that's ideal for the autumn cold.
Ingredients
Croutons:
To serve:
Preparation
Step 1
500 g fresh clams (mussels) – 500 ml water – 150 g salmon fillet
Clean the clams thoroughly under running water. Place them in a pot, cover with water, and cook with the lid on for 7 minutes until the shells open. Drain the clams, reserving 400 ml of the cooking liquid. Set aside 6 clams in their shells for decoration. Shell the remaining clams and place them in a bowl. Remove the skin from the salmon and cut it into cubes.
Step 2
50 g smoked bacon slices – 10 g butter – 80 g leek, sliced into half-moons – 40 g celery, chopped – 70 g carrots, diced – 40 g fennel, diced – 100 g sweetcorn, removed from the cob – 2 garlic cloves, chopped – 2 bay leaves – 2 tsp fresh thyme – 150 ml whipping cream – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – A few drops of lemon juice – 2 pinch of black pepper
Put the bacon slices in a saucepan over a low heat until the fat melts, then place them on a plate. Add the butter, leek, celery, carrots, fennel, sweetcorn, garlic and spices, and briefly fry while stirring. Add the reserved liquid from cooking the clams, cream, Kikkoman Less Salt Soy Sauce and lemon juice, season with the pepper and simmer for 16 minutes. Remove the bay leaves, purée half the stock and return it to the saucepan. Add the clams and salmon, and cook for a further 4 minutes.
Step 3
10 g butter – 1 small garlic clove, chopped – 4 Slices of baguette – 2 tbsp chopped parsley
Melt the butter in a pan and add the chopped garlic. Place the croutons in the pan and fry until golden on both sides. Crumble the bacon from Step 2, add it to the chowder and mix. Pour the chowder into a bowl, garnish with the set-aside clams in their shells, sprinkle with the parsley and serve with the croutons.
Recipe-ID: 1383
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/6/csm_Kikkoman_Naturally_Brewed_Less_Salt_Soy_Sauce_150ml_Dispenser_EN_vegan_73d375867e.webp "[Translate to Englisch (EU):]")
500 g fresh clams (mussels) – 500 ml water – 150 g salmon fillet
Clean the clams thoroughly under running water. Place them in a pot, cover with water, and cook with the lid on for 7 minutes until the shells open. Drain the clams, reserving 400 ml of the cooking liquid. Set aside 6 clams in their shells for decoration. Shell the remaining clams and place them in a bowl. Remove the skin from the salmon and cut it into cubes.
50 g smoked bacon slices – 10 g butter – 80 g leek, sliced into half-moons – 40 g celery, chopped – 70 g carrots, diced – 40 g fennel, diced – 100 g sweetcorn, removed from the cob – 2 garlic cloves, chopped – 2 bay leaves – 2 tsp fresh thyme – 150 ml whipping cream – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – A few drops of lemon juice – 2 pinch of black pepper
Put the bacon slices in a saucepan over a low heat until the fat melts, then place them on a plate. Add the butter, leek, celery, carrots, fennel, sweetcorn, garlic and spices, and briefly fry while stirring. Add the reserved liquid from cooking the clams, cream, Kikkoman Less Salt Soy Sauce and lemon juice, season with the pepper and simmer for 16 minutes. Remove the bay leaves, purée half the stock and return it to the saucepan. Add the clams and salmon, and cook for a further 4 minutes.
10 g butter – 1 small garlic clove, chopped – 4 Slices of baguette – 2 tbsp chopped parsley
Melt the butter in a pan and add the chopped garlic. Place the croutons in the pan and fry until golden on both sides. Crumble the bacon from Step 2, add it to the chowder and mix. Pour the chowder into a bowl, garnish with the set-aside clams in their shells, sprinkle with the parsley and serve with the croutons.
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