Imagine a bowl that captures the essence of coastal luxury and comfort in every single spoonful. This Crab Clam Manhattan Corn Chowder is not just a recipe; it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Packed with succulent seafood, sweet corn, and a rich, creamy base, this chowder promises to transport your taste buds to a seaside restaurant with just one bite. Whether you're a seafood lover or simply craving a hearty, luxurious meal, this recipe will become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb fresh crab meat
- 1 lb fresh clams
- 2 cups corn kernels
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Clean the fresh clams thoroughly under cold running water, discarding any that are open or damaged. Set aside.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, celery, and carrots. Sauté until vegetables become soft and translucent, approximately 5-6 minutes.
- Pour seafood stock into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer.
- Add cleaned clams to the simmering stock. Cover and cook for 5-7 minutes until clams open completely. Discard any clams that do not open.
- Stir in corn kernels and continue cooking for an additional 3-4 minutes.
- Gently fold in fresh crab meat, being careful not to break the delicate meat pieces.
- Pour in heavy cream and stir to combine. Season with salt and pepper to taste.
- Simmer the chowder for an additional 5-7 minutes, allowing flavors to meld together and soup to slightly thicken.
- Remove from heat and let rest for 2-3 minutes before serving.
- Ladle chowder into warm bowls and garnish with freshly chopped parsley.
Tips
- Always choose the freshest seafood possible - look for live clams with tightly closed shells and vibrant, fresh crab meat.
- Be gentle when adding crab meat to preserve its delicate texture. Fold it in carefully to prevent breaking the chunks.
- For an extra flavor boost, consider adding a splash of white wine when sautéing the vegetables.
- If you can't find fresh seafood, high-quality frozen crab and clams can be excellent substitutes.
- Don't overcook the seafood - clams and crab meat can become tough if simmered too long.
- For a richer flavor, you can substitute half the seafood stock with clam juice.
- Serve immediately for the best texture and temperature, garnishing with fresh parsley just before serving.
- This chowder pairs wonderfully with crusty sourdough bread or oyster crackers for added texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 160mg
