chowdah

salmon chowder

Last weekend I was craving oysters, so we picked up a couple of bags at Taylor Shellfish and invited some friends over. The quandary with oyster nights is what to serve for a main course – you don’t want something too heavy, but it needs to be interesting enough so you don’t just skip it and fill up on nothing but oysters. Not that there’s anything wrong with that. In any case, this time I tried a recipe  for salmon chowder from Becky Selengut’s book Good Fish. The base is classic chowder, with celery, onion, potato and cream, but it also adds tomato for color and extra flavor, and the salmon (in this case, a piece of wild sockeye) is cut into small pieces and added just before turning off the stove so it cooks in the residual heat.

chowdah

It turned out great. I often like the idea of chowder more than the reality, but this was what chowder should be: creamy and flavorful but not gluey, and the salmon was perfectly cooked and not at all fishy. We ate it with some addictive buttermilk rosemary crackers from Offshore Baking in Maine (owned by Neal and Kathy Foley, our hosts from Duckfest, who recently did an Indiegogo campaign to help pay Kathy’s medical bills – the crackers were our perk, and I highly recommend them).

bourbon and a cookie

For dessert there were chocolate chip/malted milk ball cookies from the freezer and glasses of good bourbon, making for a perfect winter evening by the fire.

 

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