Ingredients

For the pesto:

• 2 bunches cilantro, bottom 2 inches trimmed and coarsely chopped
• 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lime juice (from about 2 medium)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 1/2 teaspoon kosher salt

For the chowder:

• 2 1/2 tablespoons unsalted butter, at room temperature
• 1 medium yellow onion, large dice
• 1 large carrot, peeled and large dice
• 1 celery stalk, large dice
• 1 large russet potato, peeled and large dice
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 4 cups (32 ounces) clam juice
• 2/3 cup dry white wine
• 1 cup heavy cream
• 1 cup whole milk
• 1 tablespoon all-purpose flour
• 1 1/2 pounds fresh Copper River salmon, skin removed and large dice
• 2 dashes Tabasco Sauce, plus more as needed
• Juice of 1/2 medium lemon, plus more as needed

Description

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