Smoky Seafood Chowder (Manhattan Style)
Servings
Prep Time
Cook Time
Ready In
Recipe: #6867
October 27, 2012
Categories: Soups and Stews, Fruit, Tomato, Vegetables, Celery, Carrot, Garlic, Onions, Peppers, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Freezer (OAMC), Small Batch Cooking, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Winter, Weeknight Meals, Dutch Oven, Heart Healthy, Canned Tomatoes, Make it from scratch more
"The secret of this chowder is the Hickory flavoured BBQ sauce which makes this Manhattan style chowder a hearty favourite."
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 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 & Variations
No special items needed.
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