Best Manhattan Style Conch Chowder Recipes

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NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT



Norman's Creamy Conch Chowder with Saffron and Toasted Coconut image

Provided by Food Network

Categories     main-dish

Time 55m

Number Of Ingredients 26

1/4 pound bacon, diced
1/2 cup olive oil
2 jalapenos, seeded and diced
1 large yellow onion, diced
1/2 bunch celery, diced
1 green pepper, diced
1 yellow pepper diced
2 banana peppers, diced
1 tablespoon crushed red pepper
10 small, new potatoes, diced
1 quart peeled plum tomatoes, crushed
1 quart tomato puree
3 bay leaves
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh marjoram
1 bunch fresh basil
2 quarts fish stock
2 cups clam juice
1 quart heavy cream
2 1/2 pounds cleaned and ground conch meat
2 pinches of saffron
Salt and pepper
1 cup toasted coconut
2 tablespoons chopped chives
Tabasco sauce

Steps:

  • In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

CHEF JOHN'S MANHATTAN CLAM CHOWDER



Chef John's Manhattan Clam Chowder image

Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.

Provided by Chef John

Time 1h35m

Yield 6

Number Of Ingredients 18

2 (10 ounce) cans whole baby clams, undrained
2 (6.5 ounce) cans chopped clams, undrained
4 strips thick-cut bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
3 cloves garlic, minced
kosher salt to taste
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup bottled clam juice
2 cups chicken broth
2 medium carrots, cut into 1/2 inch pieces
2 ribs celery, sliced into 1/2-inch pieces
½ cup diced Italian tomatoes
freshly ground black pepper to taste
3 pinches cayenne pepper
3 cups peeled, diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
2 tablespoons chopped fresh Italian parsley

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.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g

BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

1/4-pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce

Steps:

  • In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
  • Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

CONCH CHOWDER



Conch Chowder image

Provided by David Edelstein

Categories     dinner, soups and stews, main course

Time 50m

Yield Two quarts

Number Of Ingredients 20

1 tablespoon olive oil
3 ounces slab bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1/2 green pepper, seeded, deribbed and chopped
1/2 red pepper, seeded, deribbed and chopped
1/2 yellow pepper, seeded, deribbed and chopped
1 poblano pepper, seeded, deribbed and chopped
1/2 jalapeño pepper, seeded, deribbed and chopped
4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration
1 1/2 cups canned tomato purée
1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped
1 1/2 cups fish stock
2 1/2 cups clam juice
1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
1 bay leaf
1 teaspoon crushed red pepper flakes
Tabasco sauce to taste

Steps:

  • In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
  • Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

MANHATTAN SEAFOOD CHOWDER



Manhattan Seafood Chowder image

This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.

Provided by Hungarian Gypsy

Categories     Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 slices bacon
2 cups celery, diced
1 red bell pepper
2 cups onions, diced
3 garlic cloves, crushed
1 cod fish fillets or 1 any other firm white fish fillet, cut into chunks
4 cups water (or mixture of chicken broth and water)
1 (28 ounce) can plum tomatoes
2 (14 ounce) cans diced tomatoes
16 ounces fresh clams, chopped or
2 (10 ounce) cans chopped clams or 2 (10 ounce) cans baby clams
1 (10 ounce) bottle clam juice
5 red potatoes, cut into small chunks
3 carrots, diced
1 teaspoon paprika
1 teaspoon Mrs. Dash seasoning mix
1 teaspoon Old Bay Seasoning
1/2 teaspoon oregano flakes
1/2 teaspoon red pepper flakes
louisiana hot sauce (to your preference)
1/2 lb small shrimp
salt
pepper

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.

CONCH CHOWDER



Conch Chowder image

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Provided by ellie_

Categories     Chowders

Time 2h30m

Yield 4 quarts soup, 6-8 serving(s)

Number Of Ingredients 18

8 cups water
2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
2 cups onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 quarts water
4 potatoes, peeled and diced (4 cups)
1 (10 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
3 tablespoons fresh basil, minced (or 1 tablespoon dried)
2 bay leaves
hot pepper sauce
salt
pepper

Steps:

  • In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
  • In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
  • Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
  • Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

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