Pan-Roasted Halibut in a Shrimp Chowder with Steamed Cherrystone Clams and Apple-Smoked Bacon

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Picture of Pan-Roasted Halibut in a Shrimp Chowder with Steamed Cherrystone Clams and Apple-Smoked Bacon Recipe Photo: Pan-Roasted Halibut in a Shrimp Chowder with Steamed Cherrystone Clams and Apple-Smoked Bacon Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
40 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 1/4 pounds thick-cut apple smoked bacon, 1/4 pound chopped (the rest left in strips)
  • 3 cups diced peeled potatoes
  • 4 tablespoons unsalted butter
  • 3 medium leeks (white parts only), halved lengthwise, cut into 1/4-inch slices, well rinsed and patted dry (about 1 cup)
  • 1 cup finely chopped yellow onions
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 1/2 cups heavy cream
  • 1 1/2 cups shrimp stock or bottled clam juice
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground white pepper
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 18 cherrystone clams, scrubbed
  • 1 tablespoon olive oil
  • 6 (6-ounce) halibut fillets
  • 1/2 cup chopped fresh parsley leaves, for garnish

Directions

Set a 12-inch saute pan over medium heat and cook the bacon strips until crisp, about 8 to 10 minutes. Transfer to paper towels and set aside.

Place the potatoes in a 1-quart saucepan and cover with water. Bring to a boil and just until tender, about 8 to 10 minutes. Refresh under cold running water, and set aside.

Preheat the oven to 400 degrees F.

Melt the butter in a large, heavy saucepan over medium-high heat. Add the chopped bacon until it begins to brown, about 5 minutes. Add the leeks and onions and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the flour and cook, stirring constantly, until a light blond roux forms, about 5 minutes. Add the cream, shrimp stock, and 1/2 teaspoon each of the salt and white pepper and bring to a simmer. Simmer for 10 minutes, stirring occasionally. Add the shrimp, clams and potatoes and stir well. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the clams open and the shrimp are just cooked through, 6 to 8 minutes. Remove from the heat and discard any clams that did not open. Cover to keep warm.

Heat the olive oil in a large nonstick ovenproof skillet, or in 2 smaller skillets, over high heat. Season each halibut fillet on both sides with 1/8 teaspoon each of the remaining salt and white pepper. Place the fillets in the pan(s), reduce the heat to medium-low, and cook until a golden brown crust forms, about 3 minutes. Turn the fish, place in the oven, and roast until just cooked through, 4 to 5 minutes. Remove from the oven.

To serve, ladle the chowder into 6 rimmed soup bowls, arranging 3 clams around the rim of each bowl. Place a halibut fillet in the center, and lay 3 strips of bacon on top of the fish. Garnish with the parsley and serve immediately.

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Newest Ratings and Reviews

Read all 7 reviews

  • on August 14, 2012

    Flag

    This tasted awesome! Even after taking out the clams (we dont like them and having to sub the fish (halibut not at grocers it was great. My husband asked more after it was all gone. I knew it was great when my kids asked for seconds even before I could sit down and eat. I'm making more tomorrow. You must try this recipe! Your family won't be disappointed. Thanks Emeril!

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  • on December 26, 2010

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    This dish is delicious! Most importantly, it's quick and easy! The first time I made it I followed the recipe closely, making only small variations, since I never made chowder before. I used fresh cod, 1 1/4 cup bottled clam juice and 1/4 cup white wine. The second time, I used this recipe for the specific purpose of having a chowder on a snowy day and skipped the fish. This time used milk instead of cream. The recipe came out less thick and rich, but that was my goal. Although not as thick, I still enjoyed the full flavor of the soup. I used white wine and fresh clam juice and also added some bay scallops with the shrimp. To save some money, I used good quality frozen scallops and shrimp. I thawed them before putting them in the soup. I will continue to use this recipe as a base for seafood, fish, or clam chowder.

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  • on September 02, 2010

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    This dish exceeded our expectations. We will definitely be making this again. Not only was it delicious, but the prep time was as advertised. And the best part is I made it per the recipe, but there were only two of us so I have some great lunches coming up.

    people found this review Helpful.
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