MANHATTAN CLAM CHOWDER WITH HAKE AND CHORIZO
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Provided by Dana Bowen
Categories main course
Time 1h
Yield 4 to 6 main-course servings
Number Of Ingredients 21
Steps:
- In a large heavy-bottomed pot, combine wine with 1 1/2 cups water. Place over high heat, and bring to a boil. Add clams, cover, and cook until they open, about 5 minutes. Discard unopened or cracked clams, and transfer others to a bowl. Strain liquid through a fine-mesh strainer into a bowl; set aside. When clams are cool enough to handle, remove from shells and chop into 1/4-inch pieces.
- In a large soup pot, heat 3 tablespoons olive oil over medium heat. Add bacon and sauté until golden brown, about 2 minutes. Add garlic, onion, fennel, celery, bell pepper, carrot, bay leaves, oregano and chili peppers. Sauté until softened, about 10 minutes. Add tomato paste and sauté for 2 minutes. Add potato, reserved clam broth and bottled clam juice. Bring to a boil, lower heat and simmer until potatoes are tender, 8 to 10 minutes. Add tomatoes, cook for 2 minutes, and shut off heat.
- Place a large nonstick skillet over medium heat, and add 2 remaining tablespoons olive oil. Season hake on both sides with salt and pepper to taste. When oil is hot, sear skin-side down for 2 minutes, then flip and cook until opaque in center, 3 to 4 minutes. Transfer to a plate. Add chorizo to pan, and sauté until lightly browned, about 1 minute. Transfer to a plate. If using scallops, add to pan and sauté just until opaque, about 1 minute. Remove from heat.
- Add clams to pot of chowder. Reheat if necessary, and adjust salt and pepper to taste. To serve, ladle chowder into bowls and top with hake, chorizo and scallops. Serve immediately.
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Fasika Ketsela
[email protected]I'm not a big fan of chowder, but this one was pretty good. I especially liked the addition of the chorizo.
Qaaali Abuukar
[email protected]This chowder is perfect for a potluck or party. It's easy to make ahead of time and can be served hot or cold.
All bangla pro tips
[email protected]This chowder is a great way to use up leftover fish and vegetables. It's also a very affordable meal.
Sandesh Np
[email protected]I thought this chowder was just okay. It wasn't bad, but it wasn't anything special either.
Nur Ahamed
[email protected]I found this chowder to be too thick and heavy. I would have preferred a lighter, more broth-based chowder.
Emmanuel Amponsah
[email protected]I was disappointed with this chowder. It was bland and lacked flavor. I think it needed more seasoning.
Dunte Taulton 247 Grind
[email protected]This chowder is delicious and easy to make. I love that it's made with simple, everyday ingredients.
Xr Rocky
[email protected]I've made this chowder several times now and it's always a hit. My friends and family love it. It's also a great way to use up leftover fish.
Diatile Veronica
[email protected]This chowder is the perfect comfort food for a cold day. It's creamy, flavorful, and filling. I love the smoky flavor that the chorizo adds.
Baje Pakhi
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the chowder turned out great. It was also very affordable, which is a big plus.
Naima Sherps
[email protected]This chowder was a hit with my family! The combination of clams, hake, and chorizo gave it a unique and delicious flavor. I especially liked the addition of the corn and potatoes, which made it a hearty and filling meal. I will definitely be making t