How to Make Healthful and Delicious Manhattan-style Salmon Chowder
A childhood favorite
I remember with great fondness, the taste of the clam chowder that was served at the Jones Beach, N.Y. concession stands when I was a kid. It was a Manhattan-style clam chowder but wasn't the tomato-heavy variety that is served in most restaurants. I came up with this recipe which is pretty close to the flavor I remember. While the recipe originally called for clams, I've lately been using salmon and found it to be just as good, if not better.
Delicious soup at your finger tips
Some people are very efficient and plan out their entire dinner menu for the week. I'm not one of those people. I do however try to keep grocery and pantry items on hand so that I can prepare whatever moves me on a particular day. This soup has a fair amount of ingredients but nearly all of them are items that I always have on hand. I buy a large fillet of salmon at a club store and portion it out when I get home. I freeze the pieces individually in zip-lock bags.
I use the salmon in many different recipes so I find this to be very convenient.
- 6 ounces salmon fillet, without skin
- 1 tablespoon freshly minced garlic, 2 or 3 cloves
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 bay leaf
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire Sauce
- 1 14 ounce can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 cups chicken stock, or equivalent bouillon cubes and water
- 1 small zucchini or green squash, diced
- 2 tablespoons Canola or vegetable oil
- Salt and pepper, to taste
- Heat the oil in a 3 quart pot and add the onions, carrots, garlic, and celery. Saute until the vegetables are soft - about 5 minutes.
- Add the tomatoes, bay leaf, thyme, oregano, Worcestershire Sauce, Old Bay, zucchini, and chicken stock. Bring to a boil, lower, cover, and simmer for 30 minutes.
- Add the salmon and cook for another 5 minutes or until the salmon can be easily flaked with a fork.
- Season with salt and pepper as necessary.
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