Halibut Chowder with Scallops, Clams, Hominy, Green Chilies, Pork Shank Featured

Halibut Chowder with Scallops, Clams, Hominy, Green Chilies, Pork Shank

Are you a chowder hound? This one's for you. A Southwest-inspired dish, this savory concoction is chock full of halibut, seafood, tender smoked pork shanks, potato and plump hominy. We start with a base of clam juice, vegetable stock, cream, shredded pork shank meat, chopped clams, celery, onion, hominy, roasted and chopped green chilies, thyme, cayenne and roux. Last, but not least, we add chopped baby red potatoes, fresh bay scallops and chunks of wild Pacific halibut. This one's a serious soup for the serious soup lover. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Halibut Chowder with Scallops, Clams, Hominy, Green Chilies, Smoked Pork Shank, Baby Red Potatoes

Serves 4


1/2 pound smoked pork shank
4 cups water
3 tablespoons butter
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, diced
1 small can green chilies, chopped
1 cup baby red potatoes, diced
3 tablespoons butter
3 tablespoons flour
2 cups clam juice
1 cup water
2 each 6.5-ounce cans chopped clams
1/2 teaspoon cayenne
2 bay leaves
1 tablespoon thyme
1/2 cup bay scallops
1 can hominy, drained
8 ounces halibut, rough chop
1 cup half and half


  1. Preheat oven to 350 F.
  2. Place pork shank and water in ovenproof pan. Cover and braise for 2 hours. Cool then shred meat off bone. Reserve.
  3. In a large soup pot over medium heat, combine butter, carrot, celery, onion, green chilies and potato. Cook for 5 minutes or until translucent. Dust with flour and cook for 2 minutes. Add clam juice, water, chopped clams, cayenne, bay leaves and thyme. Bring to boil.
  4. Add scallops, hominy, halibut and shredded pork shank. Reduce heat to a simmer and cook 20 minutes stirring regularly.
  5. Finish with cream and salt to taste.
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