Ingredients

• 4 Tbsp. unsalted butter
• 8 oz. bacon, chopped
• 2 medium onions, chopped
• 2 medium leeks, halved lengthwise, thinly sliced across
• 4 celery stalks, chopped
• 4 bay leaves
• 2 lbs. small red potatoes, scrubbed, quartered
• 8 cups of clam juice (Hard to find. King Soopers has Snow’s Bubble Bee in 8 oz. bottles)
• Kosher Salt and Ground Pepper per personal preference
• 2 lbs. of smoked salmon (Honey-Smoked Salmon’s lemon pepper or regular smoked salmon have best texture)
• 2 cans (6.5 oz. each) of Bumble Bee chopped clams
• 2 cups of buttermilk, room temperature
• 1 cup of heavy cream, room temperature

Note: Add more clam juice and buttermilk if too thick.

Instructions – Serves 8 to 10

Heat butter in a large pot (Dutch oven) over medium-low heat.  Add bacon and cook, stirring often until brown and crisp (about 8 to 10 mins.) Increase heat to medium and add onions, leeks, celery, and baby leaves.  Cook, stirring often until onions are translucent and softened (about 8 to 10 mins.).

Add potatoes and claim juice to pot; season liberally with salt and pepper.  Bring to a simmer and cook uncovered, stirring occasionally, until potatoes are tender (about 10 to 15 mins).  Remove skin from smoked salmon and break up into small pieces and add to pot.  Add clam pieces and buttermilk and simmer about 5 mins.  Taste and season with salt and pepper as desired.  Remove from heat and stir in heavy cream.  Ladle chowder into bowls and season with ground pepper.  Chowder can be made 2 days in advance. Let cool; cover and chill.  Reheat at low heat in a large crock pot or other large pot.

Enjoy and forget the calories!

by: Jeanine Figur