Nourish | Manhattan clam chowder inspires a seafood stew worthy of company

If I invite you over for dinner (and I’m confident it’s something you enjoy), chances are good I will be serving some kind of seafood stew. It never fails as a stress-free way to treat guests to a special meal. Impressive and elegant — served in big shallow bowls, the curves of the seafood peeking out of the rich broth — it’s as simple to make as any soup, and the base can be prepared in advance, freeing you to relax and enjoy your company.

While I relish exploring the world via seafood stew, from French bouillabaisse and Italian American cioppino to Brazilian moqueca, this one is grounded in the comforting flavors of my hometown. I grew up spending summers on the shores of Long Island, and some of my most joyful memories involve sitting at the counter of our favorite clam shack devouring steamers and slurping clam chowder. This recipe turns the flavors of that classic Manhattan clam chowder into a hearty, seafood-packed stew that’s a meal in itself.

The savory tomato and fish stock-based broth is chock-full of potatoes, celery, and carrot; seasoned with onion, garlic, thyme, with a warming touch of crushed red pepper. It features a smoky meatiness from diced Canadian bacon (which is optional). That is the base which may be made ahead and refrigerated for up to two days.

When you’re ready to eat, just add the clams, giving them a head start to simmer in the broth. A few minutes later, add the rest of the seafood, and in about five minutes, you have the finished stew.

You can use any combination of fish and shellfish you like, ideally opting for firm-fleshed fish which will hold its shape once cooked. For the shellfish I went with clams and scallops, since we’d dig for those when I was a kid, but shrimp would be good, too.

The resulting stew, brimming with seafood and vegetables in a brick-hued broth, is an alluring company-worthy meal that feels fancy yet remains comforting and familiar, with the relaxed essence of a day by the water.

Serves 4-6 (makes about 10 cups)

Total time: 1 hour , plus 1 hour of soaking the clams

Turn the classic tomato-based Manhattan clam chowder into a hearty seafood-packed stew that’s a meal in and of itself. The base can be made and refrigerated up to two days in advance; bring it to a boil and add the seafood for an impressive, company-worthy meal.

Make ahead: The clams need to be soaked in cold water for about 1 hour before cooking. The base can be prepared and refrigerated for up to 2 days before adding the seafood.

Storage: Refrigerate for up to 2 days; the stew does not freeze well.

Where to buy: Clams, fish, or seafood stock, fish, and scallops or shrimp can be found at seafood stores and well-stocked supermarkets.

Ingredients

12 littleneck or manilla clams, or mussels

2 tablespoons olive oil

2 slices Canadian bacon (2 ounces total; optional), diced

3 ribs celery, diced

2 medium carrots, scrubbed and sliced 1/4-inch thick

1 medium yellow onion (8 ounces), diced

2 garlic cloves, minced or finely grated

2 tablespoons tomato paste, no-salt-added, if desired

12 ounces waxy potatoes, such as yellow creamer, fingerling or new, cut into 1/2-inch pieces

One (14-ounce) can no-salt-added diced tomatoes, with their juices

2 cups low-sodium fish or seafood stock

3 sprigs fresh thyme or 1 teaspoon dried thyme leaves

1 bay leaf

1/4 teaspoon fine salt, plus more to taste

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds skinless firm white fish fillets, such as cod, sea bass, or hake, cut into 1 1/2-inch chunks

8 ounces (20/30) scallops or peeled and deveined large (20/30) shrimp (tails on or off)

3 tablespoons chopped fresh flat-leaf parsley leaves

Directions

Soak the clams in a deep bowl of cold water for about 1 hour, so they can discharge any grit.

In a large (7- to 8-quart) Dutch oven or heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the bacon, if using, and cook, stirring occasionally, until browned, about 2 minutes. Using a slotted spoon, transfer the bacon to a small plate. Reduce the heat to medium, then add the celery, carrots, and onion, and cook, stirring occasionally, until just softened, about 5 minutes. Stir in the garlic and cook until aromatic, 30 seconds to 1 minute, then add the tomato paste and cook, stirring frequently, until darkened, about 1 minute more.

Add the potatoes, tomatoes with their juices, fish stock, thyme, bay leaf, salt, and crushed red pepper flakes. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the potatoes are tender, about 25 minutes. Discard the bay leaf and thyme stems, and stir in the Canadian bacon, if using. Taste, and season with additional salt if desired.

Drain the clams, discarding any that do not close when gently tapped. Add the clams to the pot, cover, and cook until they begin to open, about 5 minutes. Add the fish and scallops or shrimp, and stir gently to combine. Increase the heat to medium-high and return the stew to a boil. Reduce the heat to medium-low, cover, and cook, stirring once or twice, until the seafood is no longer translucent, the fish flakes easily with a fork and the clams have opened, about 5 minutes more. (Discard any clams that do not open.) Divide among individual shallow bowls, garnish with the parsley and serve hot.

Substitutions:

For yellow onion, use white onion or shallots.

For Canadian bacon, use regular bacon or pancetta.

Nutritional Facts per serving (1 2/3 cups), based on 6 | Calories: 273; Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 22 g; Sodium: 590 mg; Cholesterol: 70 mg; Protein: 32 g; Fiber: 3 g; Sugar: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.