Searching for a rich and delectable dish that combines the delectable flavors of the sea? Look no further than Manhattan seafood chowder, a symphony of succulent seafood, hearty vegetables, and a creamy, flavorful broth. Embark on a culinary journey to discover the secrets behind creating the ultimate Manhattan seafood chowder, a dish that will tantalize your taste buds and leave you craving more. Prepare to indulge in a delightful exploration of ingredients, cooking techniques, and tips to elevate your chowder to epicurean heights. Whether you prefer a classic recipe or a modern twist, this comprehensive guide will equip you with the knowledge and inspiration to craft an unforgettable Manhattan seafood chowder that will become a beloved favorite in your culinary repertoire.
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MANHATTAN SEAFOOD CHOWDER
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
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.
DELICIOUS MANHATTAN SEAFOOD CHOWDER
Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"
Provided by Sassy Cat
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut crab and fish fillet into bite-sized pieces.
- Spray a large soup pot with nonstick cooking spray add the oil.
- Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
- Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
- Cover; and simmer about 35 minutes or until potatoes are cooked.
- Add clams, shrimp, crab and fish fillet.
- Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
- You may need to add additional cornstarch and water to get the desired thickness.
- Serve.
- Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
Tips:
- Use fresh seafood for the best flavor.
- If you can't find fresh seafood, use frozen seafood that has been thawed in the refrigerator overnight.
- Don't overcook the seafood, or it will become tough.
- Add the seafood to the chowder at the end of the cooking time, so it doesn't overcook.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Manhattan seafood chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of seafood, including clams, shrimp, and fish, and is thickened with a roux. The chowder is flavored with a variety of spices, including paprika, thyme, and bay leaves. It is a simple soup to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, spicy or mild, there is a recipe out there for you. So next time you're looking for a warm and comforting soup, give Manhattan seafood chowder a try.
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