Manhattan-Style Seafood Chowder

Saute the onions and bell peppers until they begin to caramelize for added flavor.

Use low-sodium canned tomatoes and tomato sauce to control the saltiness of the chowder.

Be careful not to overcook the seafood, especially the shrimp, as it can become tough.

Taste the chowder before serving and adjust the seasoning if necessary.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You'll need about 6 cups of chopped fresh tomatoes. Cook them down a bit longer to break them down into a sauce-like consistency.

Is there a substitute for tomato sauce?

You can use tomato paste diluted with water (1 (6 ounce size) can tomato paste with enough water to make 15 ounces) as a substitute.

Can I add other types of seafood?

You can add fish pieces, scallops, or mussels. Just adjust the cooking time accordingly to make sure all seafood is cooked properly.

How can I make the chowder thicker?

To thicken the chowder, mash some of the potatoes in the pot, or you can mix a tablespoon of cornstarch with 2 tablespoons of water and stir it into the chowder.

Is there a way to make this chowder less spicy?

Reduce or omit the hot sauce to make the chowder less spicy although the amount of hot sauce called for doesn't really add a lot of heat.

Can I make this chowder in a slow cooker?

Yes, add all ingredients except the seafood to the slow cooker and cook on low for 4-5 hours or high for 2-3 hours or until the potatoes are cooked. Add the seafood in the last 30 minutes of cooking.

How should I store and reheat leftovers?

Store leftovers in the refrigerator in an airtight container for up to 2 days. Reheat on the stove over medium heat. Add a little water or broth if the chowder has thickened too much upon cooling.

Can I freeze this chowder?

It's best not to freeze this chowder due to the potatoes and seafood, which may become mushy or rubbery after thawing and reheating.

Can I use frozen seafood?

Yes, thaw the seafood in the refrigerator overnight (or as directed on the package) before adding it to the chowder.

Do you drain the canned clams?

That's totally up to you. Adding the liquid from the cans will increase the seafood flavor, while draining them will yield a more tomato-y flavor for the broth.

Dutch Oven: For cooking the seafood chowder.

Measuring Cups and Spoons: For measuring ingredients such as the water, celery salt, garlic powder, and hot sauce.

Cutting Board and Knife: For preparing the onions, green bell pepper, and new potatoes.

Wooden Spoon or Spatula: For stirring the chowder while cooking.

Lid for Dutch Oven: To cover the pot during the simmering process.

Colander: Optional, but helpful for draining the canned ingredients such as clams if needed.

Saltine Crackers: These provide a classic and simple texture that complements the smoothness of the chowder. The subtle saltiness can bring out the briny flavors of the seafood.

Oyster Crackers: Similar to saltines but with a more delicate, airy texture, they complement the chowder's richness without overpowering it.

Crusty Bread: A rustic baguette or sourdough can be used for dipping. The chewy texture absorbs the chowder while the bread's slight tang can balance the dish's sweetness.

Garlic Bread: The roasted garlic flavor adds depth to the meal. It provides a savory crunch that pairs well with the seafood and tomato base.

Green Salad: A fresh salad with a light vinaigrette offers a crisp contrast to the richness of the chowder.

Cornbread: The sweetness of cornbread adds an interesting contrast to the savory chowder.

Hot Sauce: A dash of your preferred hot sauce can add a new layer of heat, enhancing the existing flavors in the chowder.

Old Bay Seasoning: Sprinkling this spice blend on top before serving provides an aromatic, slightly spicy kick that pairs well with the seafood.

Lemon Wedges: A squeeze of fresh lemon brightens up the chowder, cutting through its richness and adding a zesty finish.

Wine Pairings
Chardonnay: A medium to full-bodied Chardonnay with a bit of a buttery finish will complement the richness of the seafood and the savory tomato broth. Look for one that's oak-aged, giving you a nice hint of vanilla and a smooth texture.

Sauvignon Blanc: This is a great choice with its zesty acidity and grapefruit notes. It will cut through the richness of the chowder while bringing out the flavors of the shrimp and crab. Look for one that's crisp and refreshing.

Pinot Grigio: A light and fruity Pinot Grigio is perfect here. Its clean, citrusy profile will brighten up the dish and pair nicely with the seafood without overwhelming the flavors. Aim for something with a bit of minerality.

Other Alcohol Pairings
Pilsner: A nice, crisp Pilsner has just the right amount of bitterness to balance the tomato-based broth and enhance the seafood flavors. It's light and refreshing, making it a good companion for a hearty chowder.

White Sangria: Made with white wine and fresh fruits, a citrusy white sangria offers a fun twist. The fruity notes and slight sweetness will pair with the chowder while providing a refreshing contrast to the rich broth.

Vodka Martini: A clean vodka martini can be a great pairing, especially if you use a quality vodka. Its smoothness contrasts nicely with the chowder, and if you garnish with a lemon twist, it'll add a nice hint of citrus.

Non-Alcoholic Pairings
Lemonade: A refreshing basic lemonade, especially if it's not too sweet, will provide a nice contrast to the chowder's richness and complement the seafood with its bright citrus flavors.

Herbal Iced Tea: Try an herbal iced tea with hints of lemon or mint. It's light and soothing which makes it an excellent match for the bold flavors of the chowder.

Sparkling Apple Juice: This bubbly drink adds a fun fizz and a subtle sweetness that pairs well with the seafood and tomato base.