Bernie’s New England Clam + Manhattan Seafood Chowders

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

New England Clam Yields approximately 1 gallon

  • 1/4 lb butter
  • 2 lbs onion diced ½”
  • 1/2 bunch celery diced ½”
  • 1 t oregano
  • 1/4 t thyme
  • 1/4 t basil
  • 1 clove garlic minced
  • 3 qts water
  • 1/2 lb Minors clam base
  • 2 lbs Idaho potatoes peeled, diced ¾”
  • 2 lb chopped clams

For the roux:

  • 1/2 lb butter
  • 1 1/4 C flour
  • 1 pint half & half
  • chopped parsley- garnish

Melt ¼ lb butter in heavy soup pot, add items 2 – 7 and sauté until soft. Add water, base, potatoes & clams. Stir well and bring to a boil, boil 5 min. Meanwhile, make roux: melt butter in sauce pan, add flour and cook, stirring often, about 6 min. Add roux to boiling soup, stirring constantly. Cook 5 min., stirring often. Soup should be nicely thickened. Turn off heat. Let rest 5 min. Add half & half , stir well. Garnish with chopped parsley.

Manhattan Seafood Chowder Yields approximately 1 gallon

  • 1/4 C olive oil
  • 2 lbs onions diced ½”
  • 1 bunch celery diced ½”
  • 1 lb green pepper diced ½”
  • 1 lb red pepper diced ½”
  • 1 clove garlic minced
  • 1 T dry thyme
  • 3 cans (15 oz) diced tomatoes
  • 1 1/2 C tomato paste
  • 3 qts water & ½ lb Minors clam base, or 3 qts fish stock
  • 2 lbs Idaho potatoes peeled, diced ¾”
  • 1C white wine
  • 2 lbs assorted lean, firm ocean fish, cubed 1”

Heat olive oil, add items 2 – 6 and sauté until soft. Add diced tomatoes, reduce heat to simmer, cook 10 min. Stir in tomato paste, simmer 5 min. Add stock, or water & base, turn heat to high, add potatoes & wine. Cook until potatoes are just done. Add fish, cook 5 min. Turn off heat, let rest 5 minutes and serve!

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Monahan's Seafood

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