The weather has swung back to being cold again which puts me in the mood for making a pot of my seafood stew. I’m one of the very few people who prefers Manhattan-style clam chowder over New England-style, and this recipe is the result from several evolutions of a few different Manhattan-style clam chowder recipes.
The seafood content usually varies based on my mood and what I find at the grocery store (when there’s nothing good at the seafood counter, just head towards the canned seafood shelves) and this time I went with canned meats entirely. This is a pretty flexible dish.
I give the ingredients a very fine dice, especially the potatoes which end up cut in ¼ inch thick pieces, which makes for a very chunky stew.
6 slices bacon, chopped
2 onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 stalks celery, diced
2 carrots, diced
½ fresh parsley, chopped fine
1 T minced garlic, chopped fine
2 jalapeno peppers, seeded and chopped fine
2 cups frozen corn
1 (28 oz) canned diced tomatoes, undrained
1 cup chicken stock
1 (8 oz) clam juice
1½ lb yukon gold potatoes, diced
2 (6.5 oz) canned chopped clams in clam juice, undrained
1 (4 oz) can smoked baby clams, drained
2 (6 oz) cans white crab meat, drained
4 - 8 oz. Pacific Smoked Salmon, broken into pieces
1 Tablespoon black pepper
½ teaspoon salt
- In a dutch oven, cook the bacon pieces on medium-high heat until a good amount of grease has rendered.
- Add the sliced onions and cook until the onions start to turn slightly brown.
- Add the celery, carrots and bell peppers. Cook for a couple minutes. Then add the garlic, parsley and jalapenos and cook until fragrant, another 2-5 minutes.
- Add the corn, the tomatoes, along with the tomato juice from the can, clam juice and chicken stock. Heat until the liquid is bubbling and lower the heat to a medium-low setting.
- Add the potatoes and let simmer for 20-30 minutes until the potatoes have cooked.
- Add the remaining ingredients and cook for another 5 minutes until the seafood has cooked.
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