Smoky Seafood Chowder (Manhattan Style)
Recipe: #6867
October 27, 2012
Categories: Tomato, Celery, Carrot, Garlic, Onions, Peppers, Pacific Northwest, Pacific Rim, Brunch Fathers Day, Game/Sports Day, Mothers Day, Potluck, Romantic Dinner, Heart Healthy, Canned Tomatoes, more
"The secret of this chowder is the Hickory flavoured BBQ sauce which makes this Manhattan style chowder a hearty favourite."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (551.5 g)
- Calories 936.3
- Total Fat - 52.9 g
- Saturated Fat - 23 g
- Cholesterol - 449.8 mg
- Sodium - 1152 mg
- Total Carbohydrate - 92 g
- Dietary Fiber - 14.8 g
- Sugars - 39.3 g
- Protein - 50.6 g
- Calcium - 319.1 mg
- Iron - 7.2 mg
- Vitamin C - 61 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook the bacan in a large Dutch oven on medium high for about 5 minutes, stirring often, until almost crisp; drain on paper towel. Remove all but 1 tablespoon bacan fat from Dutch oven. Add the onion, carrot, celery and garlic; cook for about 5 minutes until the carrots and celery start to soften; stir often.
Step 2
Add the clamato juice, tomatoes, potatoes, green pepper, hickory bbq sauce, thyme, salt and pepper. Stir well, bring to a boil, reduce heat to medium, boil gently for about 20 minutes until the potatoes are tender.
Step 3
Add the clams with their liquid; add the mixed seafood; stir and heat just until seafood is cooked through; add parsley, stir and serve.
Tips
No special items needed.
1 Reviews
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