Pan Rushed Salmon with Bacon Clam Chowder

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad Episode 1 and Harvest Salad with Apple Cider Vinaigrette.

Yield: 4 Servings


  • 4 slices of thick slice bacon, chopped
  • a splash of water
  • 4- 6 oz salmon fillets
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 2 cloves of garlic, minced
  • 1 can (142 gram) clams and their juice
  • 1 cup of heavy cream
  • ¼ cup of sherry
  • 1 bay leaf
  • ½ cup of water
  • 1tsp of cornstarch
  • 2 green onions, freshly chopped
  • 2 Tbsp of freshly chopped parsley


  1. Toss the bacon pieces into a medium saucepan with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly. Stir over medium-high heat until the bacon crisps nicely and browns evenly. Strain out the crisped bacon and set aside.
  2. Add the salmon filets to the searing hot bacon fat remaining in the pan. Quickly sear each side for 2 to 3 minutes, turning carefully. Remove the filets to a plate to rest. Add the onions, garlic and celery to the pan and cook until they soften and aromatize 5 minutes or so.  Add the clams and their juice, the cream, sherry and bay leaf and bring everything to a simmer. In a small bowl sprinkle the cornstarch into the water and whisk or stir smooth. Slowly pour the slurry mixture into the chowder, stirring continuously, cooking for a few minutes until the starch dissolves in and thickens the chowder.
  3. Nestle the salmon back in the pan, into the rich chowder. Cover with a tight fitting lid and lightly simmer until the fish cooks through, about 5 minutes more. Carefully transfer the salmon fillets into bowls, ladle the chowder over them and sprinkle with green onions and parsley. Serve and share.