Fulton Fish Market Chowder (Manhattan Chowder)

⏱ 90 mins 🍽 6 serving(s) 🏷 Chowders

This recipe revives the spirit of the historic Fulton Fish Market with a rich, tomato-based chowder. It combines lobster, halibut, shrimp and littleneck clams in a fragrant broth flavoured with saffron, thyme and crisp bacon. The dish is finished with a simple, peppery toast for dunking. It serves six people and requires about 90 minutes to prepare and cook.

Fulton Fish Market Chowder (Manhattan Chowder)

Ingredients

  • 4 slices bacon, cut into 1/2-inch pieces (using scissors makes this easy)
  • 2 tablespoons butter
  • 2 onions, diced
  • 2 leeks, white and light green parts only, split, well washed and diced
  • 2 stalks celery, chopped
  • 1/4 cup minced garlic
  • 1 cup plum tomato, drained, seeded, and diced
  • 1 teaspoon saffron thread
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 cup dry white wine
  • 2 quarts fish stock
  • 2 potatoes, peeled and diced
  • 1 lobster, raw cut into pieces
  • 1 lb halibut fillets or 1 lb cod fish fillet, assorted cut into chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1 lb littleneck clams, scrubbed (or use canned but include the juice)
  • French baguette, sliced 1/4inch thick
  • 1/4 cup olive oil
  • freshly cracked black pepper

Method

  1. Cook the bacon pieces in a large dutch oven until crisp, then pour off the fat, leaving 2 tablespoons behind.
  2. Melt the butter into the bacon fat, then add the diced onions, leeks and celery, cooking until they turn translucent for about 5 minutes.
  3. Stir in the minced garlic, diced tomatoes, saffron threads, bay leaves, dried thyme, kosher salt and black pepper, cooking for 2 minutes.
  4. Pour in the dry white wine and cook for 5 minutes, or until the liquid has nearly evaporated.
  5. Add the fish stock, bring to a boil, then reduce to a simmer and cook for 45 minutes.
  6. Preheat your oven to 300°F.
  7. After the 45 minutes, add the diced potatoes to the pot and simmer for 10 minutes.
  8. Add the pieces of raw lobster, return the soup to a boil and cook at a strong simmer for 5 minutes.
  9. Add the chunks of fish, peeled shrimp and scrubbed clams, cooking until the fish is just cooked and the clams have opened.
  10. While the seafood cooks, brush one side of each baguette slice with olive oil, sprinkle with cracked pepper and toast in the oven until crisp for about 12 minutes.
  11. Remove the bay leaves from the chowder, check the seasoning and serve immediately with the peppery toast.

Nutrition (per serving)

Sodium1315600 mg

Recipe details

CategoryChowders
Author2Bleu