New Jersey Style Seafood Chowder

Ingredients

The New Jersey Style Seafood Chowder is a variation of the traditional Russian Fish Soup. While the Russian Fish Soup typically includes ingredients like root vegetables and dill, the New Jersey version incorporates the flavors and ingredients commonly found in the coastal cuisine of New Jersey. The addition of bacon and tomatoes adds a unique twist to the chowder, giving it a smoky and tangy flavor profile. The use of a variety of seafood, such as clams, shrimp, and white fish, reflects the abundance of fresh seafood available in the coastal regions of New Jersey. We alse have the original recipe for Fish Soup, so you can check it out.

• 1 lb (450g) clams, scrubbed and cleaned 1 lb (450g) clams, scrubbed and cleaned
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) white fish fillets, cut into chunks 1 lb (450g) white fish fillets, cut into chunks
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 20g (Sugar: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for an additional minute.
3. 3.
   Add the diced potatoes, canned tomatoes (with their juice), fish or seafood broth, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes or until the potatoes are tender.
4. 4.
   Add the clams to the pot and cook until they open. Remove the opened clams from the pot and set aside. Discard any unopened clams.
5. 5.
   Add the shrimp and white fish chunks to the pot and simmer until cooked through, about 5 minutes.
6. 6.
   Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the pot. Ladle the chowder into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before cooking to remove any sand or grit.
• Shrimp — For best results, use fresh or thawed shrimp. If using frozen shrimp, make sure to properly thaw them before adding to the chowder.
• White fish — Opt for a mild and flaky white fish such as cod, haddock, or halibut for this recipe.
• Fish or seafood broth — If you can't find fish or seafood broth, you can substitute with vegetable broth or a combination of clam juice and chicken broth.
• Potatoes — Cut the potatoes into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the chowder.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to release their starches.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftover chowder can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the New Jersey Style Seafood Chowder hot in individual bowls. Accompany it with a side of crusty bread or oyster crackers for dipping and soaking up the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

Present the New Jersey Style Seafood Chowder in rustic-style bowls or soup crocks. Arrange the seafood and potatoes beautifully on top of the chowder, allowing the vibrant colors to shine through. Serve with a side of crusty bread and garnish with a sprig of fresh parsley for an appetizing presentation.