Ingredients:
· 1 bottle clam juice
· 4 tablespoons chicken flavored Better than Bouillon in 1 quart water or 1 quart chicken stock or broth
· 2 celery stalks, diced
· 2 carrots, thinly sliced
· 1 sweet onion, diced
· 2 cups whole cream
· 2 tablespoons butter
· Salt and pepper, to taste
· Trout, pre-smoked or smoked with smoker or oven, instructions to follow
· Crusty bread or sliced baguettes, for serving
Ingredients for smoked trout marinade:
· 2 parts Bragg’s amino acids or soy sauce
· 1 part brown sugar
· 1 part pure maple syrup
Ingredients for smoked trout dry seasoning:
· 1 part brown sugar
· 1 part kosher salt
· ½ part black pepper
Instructions for smoked trout:
To smoke trout in the smoker, season or marinate fish for at least one hour. Cook in the smoker at 180 degrees F with pellets or chips for 3-4 hours, depending on the size of the fish.
To smoke trout in the oven, place seasoned/marinated fish on a sheet pan, skin side down. Place mid-oven, on the center rack. In another sheet pan, add water and 1 tablespoon liquid smoke. Place at the bottom of the oven. Cook at 180 degrees F for 3-4 hours, depending on the size of the fish. Add water to the bottom pan as necessary to prevent scorching.
Instructions for chowder:
Add chicken stock mixture, bottle of clam juice, and cut vegetables to a pot. If needed, add more water to just cover the vegetables. Bring to a boil and cook until the vegetables are tender, about 30 minutes.
Add the whole cream, butter, salt, and pepper. Serve in a bowl with crumbled smoked fish. Serve with crusty bread, sliced baguettes, and additional salmon on the side.
Additional Fish Recipes To Try: Backcountry Wild Trout, Landlocked Coho Salmon, Rock Fish, Salmon Ceviche