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Sky Bistro’s Seafood Chowder

Serves 4

© by Stephanie Arsenault

This recipe, currently available on the menu at Sky Bistro, was passed down to Chef Scott from his mentor, retired Chef Martin Luthi, formerly of the Fairmont Banff Springs.


  • Butter ½ cup
  • Carrot diced, 1/3 cup
  • Celery diced, 1/3 cup
  • Onion diced, generous ½ cup
  • All-Purpose Flour scant 1 cup
  • Clam Juice 1 ½ cups
  • Cooked Clam Meat 1 cup
  • Water 1 cup

To Serve

  • Other Fish of choice, cooked and flaked
  • Chopped Cooked Bacon
  • Tobiko (flying fish roe)

Cook It

  1. Place the butter, onion, carrot and celery in a large pot over medium heat and cook until the vegetables have softened and the onions are translucent.
  2. Add the flour, stirring constantly with a wooden spoon in a figure-eight motion for even cooking. In three to five minutes, you’ll have a light roux that should puff slightly.
  3. Switch to a whisk, and add clam juice slowly, while whisking out any lumps. Slowly add the water, while whisking, until you reach your desired consistency. Stir in the clam meat.
  4. Place flaked fish or other seafood in serving bowls, top with the hot chowder. Garnish with cooked chopped bacon and tobiko.