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Manhattan-Style Seafood Chowder
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Three kinds of seafood are simmered in a rich, tomato-based broth.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 tablespoons olive oil
2 medium onions, chopped
1 green bell pepper, seeded and chopped
3 cans (14.5 ounce size) stewed tomatoes, undrained
1 can (15 ounce size) tomato sauce
2 cups water
3 new potatoes, cut in 3/4-inch cubes
1 tablespoon celery salt
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon hot sauce
1/2 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
1 pound crab meat
2 cans (7 ounce size) chopped clams
directions
Heat the olive oil in a Dutch oven over medium-high heat. Add the onions and bell peppers and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
Add the tomatoes, tomato sauce, water, potatoes, celery salt, garlic salt, garlic powder, hot sauce, and black pepper and mix well. Bring the chowder to a boil then reduce the heat to a simmer. Cover the pan and let the chowder simmer for 15 minutes.
Add the shrimp, crab, and clams to the chowder. Cover the pan again and let cook for 5-10 minutes or until the shrimp is cooked and the crab and clams are heated through.
Serve the chowder hot with saltine or oyster crackers.
recipe tips
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.
common recipe questions
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.
nutrition data
285 calories, 9 grams fat, 26 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
January 21, 2023
Loved the Manhattan Style Chowder. I added a little more seafood( white fish, mussels and scallops. It was still spectacular! The family loved it. Served it with toasted French bread.
October 28, 2015
This was outstanding. I used Rotel's hot diced tomatoes instead of stewed and a little tomato juice to thin it up a bit.