Atlas Seafood Chowder

Prep Time
Cook Time
45 min
4-6 servings

Packed full of Fanny Bay Manila clams and oysters, wild-caught sockeye salmon, Pacific rock cod, buttery confit potatoes and sweet corn, this chowder is tied together in a white wine and cream broth.

Courtesy of Chef Sloane Romano of Altas Café.

Related: The Beach Pea’s Linguine and Clams

See the complete list of restaurants featured on Big Food Bucket List Season 3.

Watch Big Food Bucket List on Saturdays at 7ep and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.



Dill Oil

bunch dill - reserve some for garnish
cups spinach
cups neutral oil (vegetable, avocado, grapeseed)
Fresh parsley
cup sweet corn kernels, fresh or frozen
Salt & pepper, to taste

Confit Potatoes

Yukon gold potato, cubed
Neutral oil, enough to cover
sprig rosemary
Salt to taste


Tbsp oil
cup fresh clams, rinsed and cleaned
cup onion, finely diced
cup celery, finely diced
smoked oysters, diced (store bought)
cup sockeye salmon, cubed
Dill oil - see recipe
Fresh dill
cup heavy cream
cup confit potato - see recipe (any cooked potatoes will do)
cup white wine
cup cod fish, cubed


Step 1

For the dill oil: combine spinach, rough chopped dill (reserve ¼ of bunch for garnish), neutral oil and a pinch of salt in a blender.

Step 2

Blend until the blender bowl is warm to the touch.

Step 3

Strain through a fine strainer (cheesecloth preferred) and allow to drain for 1 hour.

Step 4

Discard strainer contents, reserve oil for later.

Step 5

For the confit potatoes: combine potato, rosemary and oil in a high sided pot.

Step 6

Cook on low heat until potatoes are tender (approximately 30 minutes).

Step 7

Strain from oil and lay potatoes in one layer on a cookie sheet, season liberally with salt and allow to cool.

Step 8

To clean the clams: in a shallow dish run clams under cold water until covered.

Step 9

Agitate with your hands, allowing clams to release sand from shells and interior.

Step 10

Drain water.

Step 11

Repeat 2-3 times until the water is clear.

Step 12

For the chowder: over medium-high heat, add oil to a large sauté pan.

Step 13

Sweat onions and celery until translucent (no colour).

Step 14

Add smoked oysters and cook for 1 minute.

Step 15

Add clams and cook for 1 minute.

Step 16

Add salmon and cod and cook for 30 seconds.

Step 17

Deglaze with white wine and reduce for 30 seconds.

Step 18

Add cream and increase heat to high.

Step 19

Simmer until reduced by half or desired consistency is achieved.

Step 20

Reduce heat to medium and add sweet corn and potatoes.

Step 21

Season to taste.

Step 22

To assemble: in a large, shallow bowl (discarding any unopened clams), pile the seafood in the middle and surround it with broth.

Step 23

Garnish with dill oil and fresh dill.

Rate Recipe

My rating for Atlas Seafood Chowder