Best Delicious Manhattan Seafood Chowder Recipes

MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut bacon into small pieces and fry in pan.
• Remove from heat, drain and set aside.
• Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
• Add fish and lightly sear.
• Add water or chicken broth and simmer for 15 minutes.
• Add tomatoes, clam juice, clams and simmer for 1 hour.
• Add potatoes and carrots.
• Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
• Simmer until potatoes and carrots are almost tender.
• Season with salt and pepper to taste.
• Add shrimp 15 minutes before serving.

CHEF JOHN'S MANHATTAN CLAM CHOWDER

Steps:

• Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
• Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
• Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
• Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
• Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
• Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

MANHATTAN SEAFOOD CHOWDER

Steps:

• Scrub clams well and line a large sieve with a double thickness of cheesecloth. In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes. Discard any unopened clams and drain remainder in lined sieve set over a bowl. Reserve clam juice. Remove two thirds clams from shells (leave remainder in shells). Transfer all clams to another bowl and partially cover with foil. Clams may be prepared up to this point 4 hours ahead and chilled, covered. Wipe kettle clean with paper towels and discard cheesecloth.
• Cut bacon crosswise into 1/2-inch-wide slices. Cut onions into 1/2-inch cubes and mince garlic. Peel potatoes and turnips and cut into 1/2-inch cubes. Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs. Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices. In kettle cook bacon over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes. Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
• Drain tomatoes in sieve set over a bowl and reserve juice. Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes. Chowder may be made up to this point 4 hours ahead and chilled, covered. Return chowder to simmer before proceeding.
• Cut halibut into 2-inch cubes and remove any bones. Chop parsley or cilantro. Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes. Stir in parsley or cilantro and serve chowder sprinkled with bacon.