Manhattan Seafood Chowder Recipe

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Manhattan Seafood Chowder
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Ingredients
13
Count
Nutrition
217
Calories
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Ingredients:

  • 6 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
  • 1/2 cup water
  • 1/2 lb bacon (about 8 slices)
  • 2 medium onions
  • 4 garlic cloves
  • 3 large yukon gold or other boiling potatoes (about 1 1/2 lb)
  • 2 medium fennel bulbs (sometimes called anise; about 1 lb total)
  • a
  • 2 tbsp tomato paste (optional)
  • 1 1/2 lb skinless halibut fillets

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 217.45 Kcal (910 kJ)
Calories from fat 104.04 Kcal
% Daily Value*
Total Fat 11.56g 18%
Cholesterol 28.8mg 10%
Sodium 167.44mg 7%
Potassium 624.21mg 13%
Total Carbs 16.29g 5%
Sugars 3.99g 16%
Dietary Fiber 3.24g 13%
Protein 9.96g 20%
Vitamin C 65.7mg 109%
Iron 36.4mg 202%
Calcium 39.4mg 4%
Amount Per 100 g
Calories 88.56 Kcal (371 kJ)
Calories from fat 42.37 Kcal
% Daily Value*
Total Fat 4.71g 18%
Cholesterol 11.73mg 10%
Sodium 68.19mg 7%
Potassium 254.22mg 13%
Total Carbs 6.63g 5%
Sugars 1.62g 16%
Dietary Fiber 1.32g 13%
Protein 4.06g 20%
Vitamin C 26.8mg 109%
Iron 14.8mg 202%
Calcium 16mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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