Equipment
* optional
Ingredients
Meats
- 100 g bacon, diced
- 150 g spicy chorizo, diced
Aromatics & Vegetables
- 200 g fennel, diced
- 150 g green bell pepper, diced
- 150 g yellow onion, diced
- 15 g garlic, minced
- 10 g fresh red chili, minced
- 400 g yukon gold potatoes, peeled and diced to 1.5cm cubes
Liquids & Base
- 150 ml dry white wine
- 500 ml clam juice
- 400 g crushed tomatoes
- 30 ml olive oil
Seafood
- 200 g chopped clam meat, drained if canned, well-scrubbed if fresh
- 150 g bay scallops, side muscle removed
- 400 g hake fillets, divided into 4 equal portions
Herbs & Seasonings
- 5 g fresh thyme, tied in a bundle
- 1 bay leaf
- 15 g fresh parsley, chopped
- kosher salt
- black pepper
Nutrition (per serving)
Method
Place diced bacon and chorizo in a cold Dutch oven. Heat to medium and saute until the fat renders and the meats become crispy, about 8 minutes. Remove the meat with a slotted spoon and set aside, leaving the deeply flavored fat in the pot.
Add the diced fennel, green bell pepper, onion, garlic, and red chili to the rendered fat in the Dutch oven. Saute over medium heat until the vegetables are softened and translucent, about 10 minutes. Wash hands and surfaces after handling raw pork products.
Pour the dry white wine into the Dutch oven, deglazing the pot by scraping the bottom to release any browned bits. Simmer until the wine is almost entirely evaporated, leaving a concentrated flavor base.
Add the clam juice, crushed tomatoes, Yukon Gold potatoes, fresh thyme bundle, and bay leaf. Bring the mixture to a simmer, then reduce heat and cook uncovered until the potatoes are completely tender.
While the soup simmers, heat olive oil in a skillet over medium-high heat. Season the hake fillets with salt. Sear the hake until golden brown on the first side, about 4 minutes. Flip and cook until the internal temperature reaches 63°C/145°F, about 2 more minutes. Wash hands and surfaces thoroughly after handling raw fish.
Remove the thyme bundle and bay leaf from the soup. Reduce the heat to the lowest setting. Stir in the chopped clam meat, bay scallops, and half of the reserved crispy bacon and chorizo. Poach gently for just 3 minutes until the scallops turn opaque. Do not let the soup boil, as this will toughen the seafood.
Ladle the hot chowder into warm, shallow bowls. Gently place a pan-fried hake fillet in the center of each bowl. Plate with a garnish of the remaining crispy meats and chopped fresh parsley. Serve immediately.
Chef's Notes
- Rendering the bacon and chorizo slowly from a cold start ensures maximum fat extraction without burning the spices inherently present in the chorizo.
- Hake is a delicate, flaky fish. Press it gently but firmly into the pan during the first 30 seconds of searing to prevent curling and ensure an even, golden crust.
- Always scrub your clams thoroughly if using fresh; Manhattan chowder's clear broth hides no sand. If using canned clams, reserve their juice to supplement the clam broth.
- Yukon Gold potatoes are preferred over Russets here as their waxy-starchy balance allows them to hold their shape during the simmer without dissolving into the broth and making it cloudy.
Storage
Refrigerator: 3 days — Seafood will become slightly tougher upon reheating. Reheat gently over low heat.
