Seafood Chowder {in 30 minutes}
When we’re pressed for time but don’t want to settle for a throw-together dinner that tastes like recycled packing materials, we settle for a throw-together dinner with tons of flavor: Seafood Chowder. How do we do it in record time (30 minutes)? The secret is in the chowder base.
By using many ingredients that pack a huge punch of flavor in a short amount of time, you can build a concentrated flavor profile in minutes instead of hours. The broth base can be the foundation for many quick soups and sauces, but our favorite way makes good use of the wild caught, fresh seafood from our local fishmonger. In this recipe we’ve used little neck clams and cod, but any combination of tender white fish, shrimp, mollusk or mussel will work well.
Seafood Chowder
Yields: 4 Servings
Method: Poaching, Steaming
Allergy Info: Soy, gluten and dairy-free; contains seafood
Ingredients:
6 slices bacon, nitrate-free
1 medium onion, diced brunois (1/4″)
3 ribs celery, diced brunois
1 carrot, diced brunois
2 bay leaf
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup organic beef or chicken broth
1 cup water
1 (28 ounce) can crushed San Marzano tomatoes
2 cups diced potatoes (1/2″)
30 wild caught little neck clams, scrubbed
1 1/2 pounds of cod or similar mild white fish, cut into 1/2″ cubes
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat leaf parsley
2 tablespoons fresh thyme
salt and pepper to taste
Directions:
Add the bacon to a Dutch oven or stock pot over medium heat and render the fat from the bacon. When the bacon is crispy and has released most of the fat into the pan, add the onions, celery and carrots. Cook over medium heat until the onions are translucent. Add the bay leaves, oregano and crushed red pepper and cook for one minute. Add the garlic. As soon as the garlic is fragrant (about 5 seconds), add the tomato paste and stir to incorporate with the other ingredients, allowing the tomato paste to caramelize slightly in the oil.
Add the broth and crushed tomatoes. Bring to a boil then reduce to a simmer, and simmer on medium, uncovered, for 15 minutes. Add salt and pepper to taste. Add the potatoes and cook for 6 minutes or until fork-tender. Adjust seasoning, adding more salt and pepper if needed.
At this point, you can continue to allow the broth to simmer and reduce, which will concentrate the flavors even more, and then add the seafood just before you’re ready to serve. Or, you can add the seafood at this point, as described below, and you’ll be having a Wicked Good Dinner in minutes:
Lay the little neck clams on top of the chowder, on one side of the pot, and simmer, covered, for 3 minutes – do not stir. Add the cubes of fish on the other side of the pot, cover and simmer for another 4 minutes or until the little neck clams open.
Add the fresh oregano, parsley and thyme. Add salt and pepper if needed, and gently stir to incorporate all ingredients just before serving. Discard any unopened clams.
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>Just lovely, and right up my alley here on the Gulf coast, where fresh seafood reigns. I can almost taste the wonderful combination of flavors you've used here.
>Looks lovely!