Manhattan Lobster Chowder Recipes

LOBSTER CHOWDER RECIPE

Steps:

• soak lobster meat in milk while preparing soup until needed.
• melt butter in a medium saucepan
• add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
• Whisk in stock until fully incorporated
• remove lobster meat from milk and set aside.
• Add milk to the soup, mixing well.
• Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
• add fresh thyme
• sea salt and pepper to taste.
• add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
• Serve and enjoy!

MANHATTAN CLAM CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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MANHATTAN FISH CHOWDER WITH ROASTED FINGERLING POTATOES AND BACON RELISH

Steps:

• For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish.
• Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
• For the potatoes: Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
• For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces.
• For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
• To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.

MANHATTAN CLAM CHOWDER

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.

LOBSTER CHOWDER

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

MANHATTAN STYLE CLAM CHOWDER

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.

MANHATTAN CLAM CHOWDER

Steps:

• Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
• Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.

MANHATTAN CLAM CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
• Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

THE ULTIMATE MANHATTAN CLAM CHOWDER

Steps:

• Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• Chop the clams.
• In a large pot, cook the bacon over medium/high heat until slightly crisp.
• Add the onions and cook, stirring until transparent.
• Add the pepper, carrot and celery and cook for about a minute.
• Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
• Bring to a boil and add potatoes.
• Simmer 30 minutes or until potatoes are tender.
• Remove the bay leaf. Add chopped parsley.
• Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• You should only warm the shrimp over for best results.
• Season with salt and pepper, if desired.

QUICK MANHATTAN CLAM CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
• Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
• Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

MANHATTAN SEAFOOD CHOWDER

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 CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.