I am a New Englander at heart, yet I moved away from Boston nearly 20 years ago to live in Europe. Each summer (and fall, winter, spring) I would crave and miss a good chowder, so I learned to make my own. Littleneck clams were hard to come by, so I experimented with different fish. Salmon was readily available and quickly became my favorite fish to use. Its thick flesh and buttery flavor was a perfect match to the creamy soup, and adding flaked warm-smoked salmon to the mix achieved the smoky oomph that all chowders should have. Fennel is another favorite addition, adding a fresh crunch and anise notes that complement the flavors of the soup.

Share: