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
Provided by Emeril Lagasse
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
- In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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.
ZESTY MANHATTAN CLAM CHOWDER
This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.
Provided by Mike the Revelator
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 2h52m
Yield 8
Number Of Ingredients 22
Steps:
- Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
- Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 59.5 g, Cholesterol 62.7 mg, Fat 2.6 g, Fiber 7.7 g, Protein 31.4 g, SaturatedFat 0.4 g, Sodium 2064 mg, Sugar 16.7 g
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
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 CLAM CHOWDER
Provided by Food Network
Yield 2 1/2 to 3 quarts finished sou
Number Of Ingredients 15
Steps:
- In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.;
CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
- Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
- Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
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.
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
I found a recipe in Midwest Living for Tomato-Tortellini Soup. I have since modified it into a seafood chowder. My grand-daughters are 3 and 4 and they can't get enough. This soup makes a filling meal along with a crusty dinner roll. This recipe is very simple. You can add or delete any of the vegetables or seafood depending on individual preference.
Provided by Chef Luciano
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large pot or dutch oven cook onion and garlic in butter until tender.
- Stir in soup and V-8 juice.
- Add milk and seasonings.
- Add carrots, potato, zucchini, and seafood.
- Cook over low to medium heat until the potatoes are tender.
Nutrition Facts : Calories 463.6, Fat 15.9, SaturatedFat 8.7, Cholesterol 129.5, Sodium 1690.2, Carbohydrate 47.6, Fiber 5.1, Sugar 18, Protein 35.2
More about "manhattan fish chowder food"
MANHATTAN-STYLE FISH CHOWDER RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 323 per servingServings 6
- Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
- Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
MANHATTAN FISH CHOWDER RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 323 per serving
- Heat olive oil in a Dutch oven over medium-high; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often, until onions begin to soften, 5 to 7 minutes.
- Reduce heat to medium, and simmer 10 minutes; stir in tomatoes, and simmer until thickened, about 10 minutes.
REALLY EASY MANHATTAN-STYLE FISH CHOWDER
From cdkitchen.com
MANHATTAN-STYLE FISH CHOWDER WITH GARLIC BREAD - BLUE …
From blueapron.com
MANHATTAN FISH CHOWDER - BLUE APRON
From blueapron.com
EASY MANHATTAN FISH CHOWDER RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
10 BEST MANHATTAN SEAFOOD CHOWDER RECIPES - YUMMLY
From yummly.com
MANHATTAN-STYLE COD CHOWDER RECIPE | RACHAEL RAY IN …
From rachaelraymag.com
MANHATTAN-STYLE SEAFOOD CHOWDER RECIPE
From cdkitchen.com
MANHATTAN-STYLE FISH CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
MANHATTAN-STYLE FISH CHOWDER | WWOZ NEW ORLEANS 90.7 FM
From wwoz.org
BEST CC'S MANHATTAN CLAM CHOWDER RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MANHATTAN FISH CHOWDER - THE SPORTING CHEF
From sportingchef.com
MANHATTAN FISH CHOWDER | THROWDOWN WITH BOBBY FLAY | FOOD …
From foodnetwork.com
MANHATTAN FISH CHOWDER | COOK SMARTS
From mealplans.cooksmarts.com
MANHATTAN FISH CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
MANHATTAN COD CHOWDER MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FISH-FREE MANHATTAN CHOWDER – GOOD CATCH
From goodcatchfoods.com
MANHATTAN COD CHOWDER RECIPE | EATINGWELL
From eatingwell.com
MANHATTAN FISH CHOWDER | JENNY'S RECIPE BOOK
From jennysrecipebook.wordpress.com
MANHATTAN FISH CHOWDER | SHEERLUXE
From sheerluxe.com
MANHATTAN FISH CHOWDER | ONLINE RECIPE | THE MAYA KITCHEN
From themayakitchen.com
MANHATTAN CLAM CHOWDER | TRADITIONAL SEAFOOD SOUP FROM NEW …
From tasteatlas.com
MANHATTAN STYLE FISH CHOWDER - SEAFOOD NUTRITION PARTNERSHIP
From seafoodnutrition.org
MANHATTAN FISH CHOWDER WITH GARLIC CIABATTA BREAD - CHEF PART-TIME
From chefparttime.com
NEW ENGLAND FISH CHOWDER - UNPEELED JOURNAL - A FOOD
From unpeeledjournal.com
10 BEST MANHATTAN SEAFOOD CHOWDER RECIPES | YUMMLY
From yummly.com
MANHATTAN FISH CHOWDER - YOUTUBE
From youtube.com
MANHATTAN FISH CHOWDER - BIGOVEN.COM
From bigoven.com
MANHATTAN STYLE SEAFOOD CHOWDER (GF) - FRESHIDEASSTARTHERE
From eatfish.ca
MANHATTAN FISH CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MANHATTAN FISH CHOWDER - PREVENTION
From prevention.com
MANHATTAN FISH CHOWDER | BETTER HOMES & GARDENS
From bhg.com
TOP 25 MANHATTAN FISH CHOWDER - BEST RECIPES IDEAS AND …
From momsandkitchen.com
MANHATTAN SEAFOOD CHOWDER - GLUTEN FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love