Finnan Haddie Chowder


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Conflicting theories exist on where Scotland’s famed finnan haddie, or cold-smoked haddock, originated, with at least two northeastern villages vying for the honor. Here, this prized fish is used in a rich, hearty chowder that also includes clams.


  • 1 lb. finnan haddie (cold-smoked haddock), cut into 1″ pieces
  • 2 tbsp. unsalted butter
  • 1


Soak finnan haddie in a bowl of cold water for 30 minutes; drain. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until soft, 3–4 minutes. Sprinkle in flour and cook for 2 minutes. Whisk in clam juice, bay leaf, and thyme and bring to a boil. Reduce heat to medium and cook until thickened, 18–20 minutes. Add potatoes and cream and simmer until potatoes are tender, about 15 minutes.