This summer was incredible — those long summer days, spent out on the water right alongside my most favorite people, doing my most favorite things. The Oregon coast breeze, sunshine and that salty air that I’ve come to love and appreciate so much created some beautiful memories this summer that will stay with me forever. And these memorable summer days also provided a freezer full of seafood that will last throughout the winter. 

This chowder is loaded with coho salmon and black bass from an ocean fishing trip with my dear friend Tony Thiessen, Dungeness crab from a recent afternoon spent out on the water as a family with my husband and little ones in tow, and cockle clams that were raked right alongside my mama. So this Fisherman’s Chowder is made from classic Oregon coast ingredients that all happen to have a story to tell.

There is something so special about catching a bounty like this right alongside your favorite people and sharing it as a family with the ones you love most. It really is one of life’s greatest joys.

Fisherman’s Chowder

Ingredients:

* 3 salmon filets, cut into large bite sized pieces

* 2 black bass filets, cut into large bite sized pieces

* 2 Dungeness crab

* 20 cockle clams, chopped

* 1 pound bacon, chopped

* 4 tablespoons reserved bacon fat

* 1 quart homemade chicken stock

* 4 cups heavy whipping cream

* 1/4 teaspoon dried basil

* 1/4 teaspoon dried thyme

* ¼ cup butter

* 1 cup chopped celery

* 1 onion, chopped

* 2.5 cups skin-on, diced petite Yukon gold potatoes

* Salt and fresh cracked black pepper to taste

* Sourdough bread bowl, fresh Italian parsley for garnish

Cooking instructions:

• In a large stock pot, sauté bacon pieces until golden brown and crispy, set aside. Reserve four tablespoons of bacon fat.

• In bacon fat, sauté onion and celery. Once translucent and soft, add chicken stock, potatoes, basil and thyme. Bring to a boil and cook until potatoes are fork tender, but not over-cooked.

• Reduce heat to low, add heavy cream, butter, salmon, bass, clams and half reserved bacon (save remaining bacon for garnish). Make sure your chowder doesn’t come to a boil.

• Gently simmer for 15-20 minutes, adding salt and pepper as needed.

• Serve in sourdough bread bowl, garnish with bacon and fresh parsley. Enjoy!

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