Scallop-Infused Manhattan Clam Chowder: A Taste of the Sea
Imagine a bowl brimming with the rich flavors of the sea, a chowder that captures the essence of coastal dining. This isn't just any chowder; this is Scallop-Infused Manhattan Clam Chowder, where the traditional tomato-based soup is elevated with the delicate sweetness of scallops. Here’s how you can create a dish that promises to be a highlight in your culinary repertoire.
Ingredients
- 1 lb fresh littleneck or cherrystone clams
- 1⁄2 lb bay or sea scallops
- 4 strips of thick-cut bacon, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, chopped
- 2 large potatoes, peeled and diced
- 1 28-oz can of crushed tomatoes
- 1 cup clam juice or seafood stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 tbsp fresh parsley, chopped
Preparation
Here’s a step-by-step guide to crafting your scallop-infused Manhattan Clam Chowder:
- Clean the Clams: Soak clams in saltwater for 30 minutes to purge them of sand. Scrub the shells clean under running water.
- Cook the Bacon: In a large pot, fry the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
- Sauté the Vegetables: In the same pot with the bacon fat, cook the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
- Add Potatoes: Incorporate the diced potatoes, stirring for another 2-3 minutes.
- Broth and Clams: Pour in the crushed tomatoes, clam juice, thyme, and bay leaf. Bring to a simmer. Add the cleaned clams and cover, cooking until clams open, about 5-8 minutes. Discard any unopened clams.
- Scallops: Gently fold in the scallops and cook for another 3-4 minutes or until they’re just firm.
- Finish with Bacon and Season: Return the bacon to the pot, season with salt and pepper, and sprinkle with fresh parsley.
🐚 Note: Opt for fresh clams to get the most flavor from your chowder. Frozen clams can be used as an alternative, but they might release less brine.
Serving Suggestions
Present your scallop-infused Manhattan Clam Chowder with:
- Fresh bread or oyster crackers for dipping.
- A green salad with a light vinaigrette to balance the richness.
- Consider a side of roasted or grilled vegetables for a colorful plate.
In this recipe, the addition of scallops not only adds a new dimension of flavor but also brings a sophisticated touch to the hearty, comforting bowl of chowder. The contrast between the briny clams, smoky bacon, and sweet scallops, all bound by a tomato-based broth, creates a harmonious dish that sings with the flavors of the sea.
Now that you’ve journeyed through creating this delectable chowder, let’s savor the final steps.
Practical Tips for the Perfect Chowder
To ensure your chowder is both flavorful and authentic, here are some tips:
- Use fresh seafood for the best taste, but if not possible, ensure frozen options are of high quality.
- Don’t rush the cooking process. Allow the flavors to develop slowly over low to medium heat.
- Adjust the consistency with additional broth or tomato juice if you prefer a thinner soup.
- If scallops are unavailable, consider shrimp or other mild-flavored seafood.
With this unique take on a classic, you’ve crafted a dish that not only brings the sea to your table but also showcases a refined and creative twist on a beloved recipe.
Can I make this chowder in advance?
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Yes, Manhattan Clam Chowder can be made ahead of time. It actually develops better flavor when it sits overnight. However, add the scallops just before serving to preserve their delicate texture.
What other seafood can I use instead of scallops?
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Shrimp or chunks of firm white fish like cod or haddock can be used as substitutes for scallops. Adjust cooking times accordingly.
How can I thicken the chowder if it’s too watery?
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To thicken the chowder, you can mash some of the cooked potatoes into the broth or use a roux made from flour and butter. Be cautious not to overdo it; the texture should remain somewhat brothy.
