How To make Spicy Manhattan Fish Chowder
1/2 c Diced green bell peppers
1/4 c Cubed yellow onions
1 ts Hot sesame oil
4 c Chopped fresh tomatoes
1 tb Finely chopped fresh parsley
1/4 ts Salt
1/4 ts Freshly ground black pepper
8 Saffron threads, dissolved
- in 1/2 cup water 2 Cloves garlic, crushed
1 c Water
1/2 lb Scrod or grouper, filleted
- and cubed Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings. Variation: Two tablespoons curry powder can be substituted for the saffron threads. Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)
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Manhattan Clam Chowder⎢Martha Stewart
The New York Giants' biggest fans help Martha make authentic Manhattan clam chowder in honor of New York City.
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Manhattan Clam Chowder⎢Martha Stewart
Manhattan Clam Chowder- Slow cooker recipe
Can also be done on the stove top as well.
How to Make the Best Manhattan Clam Chowder Recipe | Red Clam Chowder Recipe | New York Clam Chowder
Career Saucier goes over how to make the best Manhattan clam chowder recipe step-by-step guide. To see the written version of this Manhattan clam chowder recipe click here:
How to Make the Best Clam Chowder | Allrecipes.com
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Watch how to make a top-rated clam chowder recipe with a delicious cream base. A splash of red wine vinegar gives this classic chowder a little kick. And maybe best of all, it's ready in less than an hour.
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Quick & Easy Nova Scotia Seafood Chowder Recipe | The Canteen Cooks
Nothing says Nova Scotia like a steaming hot bowl of seafood chowder! There are countless variations out there when it comes to this recipe, but ours includes some Nova Scotia seafood all-stars, like lobster, scallops, and haddock.
This surprisingly simple recipe can be prepared quickly once you have all of your ingredients together. Don't be scared to put your own twist on it as well. You can add mussels, shrimp, or even clams, but if you can nail the base, your guests will be lining up for another bowl!
Make sure to share your version of seafood chowder in the comments below!
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1 tbsp butter
1 can smoked oysters
6 slices of bacon; chopped
2 leeks; cleaned and finely diced
3 ribs of celery; finely diced
4 large potatoes; diced and kept in cold water
1 large smoked haddock filet; cut into bite-size cubes
200g lobster meat (knuckle & claw)
4 x large sea scallops; bite-size pieces
1 tbsp dill; chopped
zest of 1 lemon
1 1/2 cups whole milk (3%)
1 cup heavy cream (35%)
In a heavy-bottomed pot, melt the butter and add the oil from the smoked oysters; add the bacon and render for about 4-5 minutes. Add the leeks & celery and saute a further 3-4 minutes; season with a pinch of salt.Add the potatoes with their water and bring to a simmer. Add the smoked haddock, cream & milk.
Cook for approximately 25-30 minutes until the potatoes are cooked. Add the scallops, lobster and smoked oysters. Cook an additional 3-4 minutes and add the dill and lemon zest. Taste for seasoning.
Serves 4-6 people.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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The BEST Manhattan Clam Chowder | Perfect for the Winter | Easy Recipe | Restaurant Remake S2 E8
My wife's favourite soup and now she said this is the best version of the Manhattan clam chowder. I hope you will like this recipe as well.
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