Fulton Fish Market Chowder (Manhattan Chowder)
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
6
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 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)
-
Peppery Toast
- French baguette, sliced 1/4inch thick
- 1⁄4 cup olive oil
- freshly cracked black pepper
directions
- In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, leeks, and celery, and sauté until translucent, about 5 minutes.
- Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 5 minutes, or until almost all the liquid has evaporated. Add fish stock and bring to a boil, then reduce to a simmer and cook for 45 minutes.
- Preheat oven to 300°F At the end of 45 minutes, add the potatoes. Simmer for 10 minutes.
- Add the lobster. Return to a boil and cook at a strong simmer for 5 minutes.
- Add the fish chunks, shrimp, and clams. Cook until the fish is just cooked, but not yet flaking apart and the clams open. Meanwhile, Make the Peppery toast by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).
- Remove the bay leaves, taste for seasoning, and serve immediately with the Peppery toast for dunking into soup.
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Reviews
-
I wrote this review on the wrong recipe, so had to make an effort to let you know how much I enjoyed reading your into... Here is what I wrote: plan to try this tonight, the stars are for your great intro and my anticipation of using your recipe and mine (Mother's Clam Chowder - Manhattan Style). She grew up in New York and talked about the FFM. Thank you for sharing all this!
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?