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
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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.
Blend until the blender bowl is warm to the touch.
Strain through a fine strainer (cheesecloth preferred) and allow to drain for 1 hour.
Discard strainer contents, reserve oil for later.
For the confit potatoes: combine potato, rosemary and oil in a high sided pot.
Cook on low heat until potatoes are tender (approximately 30 minutes).
Strain from oil and lay potatoes in one layer on a cookie sheet, season liberally with salt and allow to cool.
To clean the clams: in a shallow dish run clams under cold water until covered.
Agitate with your hands, allowing clams to release sand from shells and interior.
Repeat 2-3 times until the water is clear.
For the chowder: over medium-high heat, add oil to a large sauté pan.
Sweat onions and celery until translucent (no colour).
Add smoked oysters and cook for 1 minute.
Add clams and cook for 1 minute.
Add salmon and cod and cook for 30 seconds.
Deglaze with white wine and reduce for 30 seconds.
Add cream and increase heat to high.
Simmer until reduced by half or desired consistency is achieved.
Reduce heat to medium and add sweet corn and potatoes.
Season to taste.
To assemble: in a large, shallow bowl (discarding any unopened clams), pile the seafood in the middle and surround it with broth.
Garnish with dill oil and fresh dill.