MANHATTAN FISH CHOWDER
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
- Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
- Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls; serve immediately.
Nutrition Facts : Calories 225 g, Fat 3 g, Protein 21 g
MANHATTAN CLAM CHOWDER
This is a very zesty and flavorful soup!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
- Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
- Stir in the undrained tomatoes and the chopped clams and heat through.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 15.8 g, Cholesterol 5.1 mg, Fat 0.2 g, Fiber 2.1 g, Protein 3.9 g, Sodium 202.5 mg, Sugar 3.4 g
MANHATTAN STYLE CLAM CHOWDER
A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.
Provided by Halie
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 3h50m
Yield 12
Number Of Ingredients 15
Steps:
- Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
- Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g
MANHATTAN CLAM CHOWDER
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey
Provided by Taste of Home
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
FULTON MARKET FISH CHOWDER
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add the white wine and cook 4 to 5 minutes, or until almost all the liquid has evaporated, before adding fish stock. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.
- Preheat the oven to 300 degrees.
- While the broth is simmering, make the peppery croutons: Brush one side of each French bread slice with the olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes). After the potatoes have simmered 20 minutes, add the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is cooked but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.
FULTON FISH MARKET CHOWDER
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.;
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.
MANHATTAN FISH CHOWDER
The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!
Provided by katie in the UP
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
- Drain on paper towels and discard all but 1 tsp of fat.
- Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
- Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
- Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
- Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
- Serve with crusty bread!
Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 45, Sodium 517.4, Carbohydrate 20.5, Fiber 3.5, Sugar 6.3, Protein 18.1
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.
MANHATTAN SEAFOOD CHOWDER
Steps:
- Scrub clams well and line a large sieve with a double thickness of cheesecloth. In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes. Discard any unopened clams and drain remainder in lined sieve set over a bowl. Reserve clam juice. Remove two thirds clams from shells (leave remainder in shells). Transfer all clams to another bowl and partially cover with foil. Clams may be prepared up to this point 4 hours ahead and chilled, covered. Wipe kettle clean with paper towels and discard cheesecloth.
- Cut bacon crosswise into 1/2-inch-wide slices. Cut onions into 1/2-inch cubes and mince garlic. Peel potatoes and turnips and cut into 1/2-inch cubes. Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs. Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices. In kettle cook bacon over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes. Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
- Drain tomatoes in sieve set over a bowl and reserve juice. Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes. Chowder may be made up to this point 4 hours ahead and chilled, covered. Return chowder to simmer before proceeding.
- Cut halibut into 2-inch cubes and remove any bones. Chop parsley or cilantro. Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes. Stir in parsley or cilantro and serve chowder sprinkled with bacon.
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