Name: Manhattan Seafood Chowder
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 1 pound mixed seafood (shrimp, scallops, white fish), cut into bite-sized pieces; 1 dozen littleneck clams, scrubbed clean; 4 slices bacon, diced; 1 large onion, finely diced; 2 celery stalks, finely diced; 1 large carrot, peeled and finely diced; 2 medium potatoes, peeled and diced into ½-inch cubes; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups seafood stock or clam juice; 1 bay leaf; ½ teaspoon dried thyme; ¼ teaspoon red pepper flakes; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the bacon base

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove half of the bacon with a slotted spoon and set aside for garnish, leaving the bacon fat in the pot.
Sauté the vegetables

Add the diced onion, celery, and carrot to the pot with the bacon fat. Cook over medium heat until vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
Build the chowder base

Add the diced potatoes, crushed tomatoes, seafood stock, bay leaf, thyme, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are just tender.
Cook the clams

Add the clams to the pot, cover, and cook for about 5-7 minutes until the clams open. Discard any clams that don't open after cooking.
Add remaining seafood

Add the mixed seafood (shrimp, scallops, and white fish) to the pot. Simmer gently for 3-5 minutes until the seafood is just cooked through. Be careful not to overcook the seafood as it will become tough.
Season the chowder

Remove the bay leaf. Season the chowder with salt and pepper to taste. Remember that seafood stock and clams can be naturally salty, so taste first before adding salt.
Serve and garnish

Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon, fresh chopped parsley, and an extra sprinkle of black pepper if desired.

Manhattan Seafood Chowder

Ingredients

Instructions

Nutritional Information