Walleye and Clam Chowder








Ingredients:
• 4 slices bacon, cut into 1/2-inch pieces
• 1/2 cup thinly sliced celery
• 1/2 cup sliced green onions
• 2 cups peeled cubed red potatoes (3 medium) 1/2-inch cubes
• 1 cup (14 ounces) ready-to-serve chicken broth
• 1/2 teaspoon dill weed
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1-1/2 lbs. walleye filets, skin removed, cut into 1” pieces
• 1 cup whipping cream
• 1 can (6-1/2 oz.) minced clams
• 1 pkg. (10 oz.) frozen chopped spinach, defrosted and drained

In a 6-quart stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 Tablespoons bacon dripping in the pot. Set bacon aside.

Add celery and onions to bacon drippings and cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in potatoes, broth, dill weed, celery seed, salt. and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered for 10 to 15 minutes, or until potatoes are tender.

In 4-cup measure, combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.

Notes: This went together easily in about an hour. I had small walleye filets and zipped them before cutting into chunks… why risk pin bones in a soup. This is a very tasty, hearty soup.

Looks delicious! I'll try it as soon as I can catch a walleye!

Looks tasty. I might sprinkle some Old Bay on mine. Personal preference.

AmarilloJim: "Looks tasty. I might sprinkle some Old Bay on mine. Personal preference.
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I didn't do a good review of the final result. It could have used a bit more salt, but that is easy enough for each person to add when it is served. As with most soups, this had better flavor the second night.

I have a scoring method that I will use for each recipe this year. It includes Taste/Flavor (50 points), Appearance/Plating (30 points), Ingredients/Difficulty (10 points), Make Again? (10 points).

This Walleye and Clam Chowder scored 80 points.

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