Manhattan Catfish Chowder Recipes

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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Steps:

• In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
• Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

Steps:

• In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
• Drain on paper towels and discard all but 1 tsp of fat.
• Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
• Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
• Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
• Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
• Serve with crusty bread!

Steps:

• Cut crab and fish fillet into bite-sized pieces.
• Spray a large soup pot with nonstick cooking spray add the oil.
• Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
• Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
• Cover; and simmer about 35 minutes or until potatoes are cooked.
• Add clams, shrimp, crab and fish fillet.
• Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
• You may need to add additional cornstarch and water to get the desired thickness.
• Serve.
• Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

Steps:

• Cut bacon into small pieces and fry in pan.
• Remove from heat, drain and set aside.
• Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
• Add fish and lightly sear.
• Add water or chicken broth and simmer for 15 minutes.
• Add tomatoes, clam juice, clams and simmer for 1 hour.
• Add potatoes and carrots.
• Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
• Simmer until potatoes and carrots are almost tender.
• Season with salt and pepper to taste.
• Add shrimp 15 minutes before serving.