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

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

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.

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