4 river chowder Recipes

water, meaty salmon back fish bones , and other trim, from 2 30 to 40 lb. copper river king salmons, vidalia onion, chopped, yellow onion, chopped, scallions, chopped , including leaves, carrots, chopped, stalks celery, chopped, dill, herbes de provence, fresh ground black pepper, half-and-half, milk, strong salmon fish stock, made with stock ingredients above, red potatoes, diced, butter (optional), corn kernels , preferably sweet backyard corn, madeira wine (optional), bacon, ends and pieces, cut up into small pieces, dill, thyme, basil, rosemary, marjoram, fresh ground black pepper, organic culinary-grade lavender (optional), copper river salmon , from trim, bay leaves (preferably california bay laurel, but the more commonly-found and cheaper turkish will do fine)

niantic river quahog, shucked and chopped, bacon, diced, olive oil, onions, chopped, potatoes, chopped, evaporated skim milk

diced bacon, chopped leeks (bottom white part only), peeled 1/2-inch diced potatoes, water, half and half, chopped clams, salt and pepper, shaved green onions