Easy Weeknight One-Pot Salmon Chowder | The Food Lab

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Creamy, rich, and a great use of leftovers or inexpensive fish.

As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was early on in my career, when I was working the lunch shift at Barbara Lynch's No.

At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and—most important—really, really easy., I'll offer only the briefest recap.

If you have the wherewithal to plan ahead, you can ask your fishmonger for a fish head, and simmer it together with aromatics to make —until I actually tried it, that is. Unlike most boxed broths and stocks, which often contain very little actual broth , clam juice is literally just clam juice, water, and salt. Nothing else whatsoever. It's a fantastic flavor booster for any kind of seafood stew or soup .

 

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