3oz King Salmon 3oz Rockfish 3oz Razor Clams 1 pint half and half 1 quart whole milk 3 tbsp Butter 1 pack of bacon (12 strips) 1/4 cup old bay or seafood boil seasoning 1-2 cups all-purpose flour 2 1/2 cups sweet onion minced 2 1/2 cups celery minced 2 cups white sweet corn 3 garlic cloves fresh parsley 1/2 tsp cayenne pepper black pepper to taste
To make chowder: In a large pan, cook bacon until crispy. Set aside cooked bacon. Leaving all the bacon grease in the pan, add onions and celery. Sauté until the onions and celery are soft.
Add minced garlic and continue to cook for 2 minutes.
Next, transfer everything from the pan into a large soup pot. Place on medium heat. Add 1- 2 tbsp of butter. Allow the butter to melt. Add 1/2 cup of flour. Mix and allow flour, butter, veggies, and garlic to bubble up, forming a roux. Season roux with 1/2 tbsp black pepper, 1 tsp salt, and 2 tbsp Old Bay or Seafood Boil seasoning, and 1/2 tsp cayenne pepper. Mix in milk and half and half. Add 1- 2 cups of water. Bring to a simmer. Add diced potatoes and minced carrot. Stir and periodically add small amounts of flour to mixture until the chowder reaches your desired thickness.
The chowder will continue to thicken up as you cook the rest of the ingredients, as well as after it has rested overnight.
Dice the Salmon, Rockfish, and Razor clams into small chunks. Add corn and all the seafood into the chowder. Let simmer for at least 30 minutes, stirring periodically.
Assembly: Portion Chowder into serving bowls. Top with a small pad of butter, freshly chopped parsley, and a sprinkle of cayenne pepper (Old Bay or Seafood Boil seasoning if cayenne is too spicy)
Tip: Serve Chowder in a bread bowl for presentation! Take a small round loaf of bread. Cut off the top. Scoop out some of the inside of the loaf to create a bowl shape. Fill with chowder and serve.