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3 leeks, white and pale green parts only, tough outer layer removed

2 Tbsp. extra-virgin olive oil

1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)

2 tsp. kosher salt, divided

1 1/2 tsp. freshly ground black pepper, plus more

1 cup pure clam juice

2 bay leaves

1 lb. skinless Pine View Farms fish fillets, (pike, whitefish or pickerel) cut into 2x1" pieces

1 cup heavy cream

1 (10-oz.) bag frozen sweet peas, thawed

1 Tbsp. fresh lemon juice

Floating Gardens Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)


  1. Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. 
  2. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. 
  3. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes.
  4. Season fish with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until fish is opaque, 3–4 minutes. 
  5. Remove from heat and stir in lemon juice. Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.