SEAFOOD STEAK CHOWDER

CHOPPED & SEAFOOD STEAK X CHOWDER

Pat the steak cubes dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Toss the cubes with 1 tablespoon of the flour to lightly dredge. Heat a large heavy-bottomed skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add steak cubes in a single layer (work in batches if necessary) and sear 1 to 2 minutes per side until browned but not cooked through. Remove to a plate and reserve.

Prep and sear steak

Season scallops and shrimp with a pinch of salt, 1/4 tsp black pepper and 1/4 tsp Old Bay. Add another 1/2 tablespoon butter to the pan over medium-high heat. Sear scallops 45–60 seconds per side until golden and just opaque in the center. Remove and set aside. Quickly sear shrimp 30–60 seconds per side until pink and opaque. Remove and reserve with scallops.

Sear scallops and shrimp

If using whole clams, add them to the simmering broth in the next section and cook until they open (5–8 minutes). If using chopped clams, add with the seafood at the end of simmering (step: Finish soup).

Clams (if using)

In a large Dutch oven or heavy pot, melt remaining 2 tablespoons butter over medium heat. Add diced onion, celery and carrot and a pinch of salt. Cook, stirring often, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the remaining 2 tablespoons flour and cook 1–2 minutes to make a light roux, stirring constantly so the flour does not brown.

Slowly pour in the dry white wine while scraping any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add the fish or clam broth and bring to a gentle simmer. Add the cubed potatoes, dried thyme and smoked paprika. Simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once the potatoes are tender, lower heat to medium-low. Stir in the whole milk and heavy cream. Heat gently — do not boil — to avoid curdling. Taste and season with remaining 1/2 tsp salt, 1/2 tsp Old Bay (or to taste) and additional black pepper if needed.

Add the seared steak cubes back into the pot and simmer gently 2–3 minutes to finish cooking the steak to medium (adjust time if you prefer more done).

Add the reserved scallops and shrimp and canned or chopped clams (if using), and warm through 1–2 minutes until all seafood is opaque and heated. If using whole clams, they should already be opened after simmering in broth earlier — add them now.

Stir in the chopped parsley, lemon juice and taste for final seasoning. If you prefer a slightly thicker chowder, simmer 2–3 more minutes; for thinner, add up to 1/2 cup additional broth or milk.

Ladle chowder into warmed bowls. Garnish with chopped chives, a light sprinkle of smoked paprika, and a grind of black pepper. Serve with crusty bread or oyster crackers.

NY strip steak (about 8 oz), trimmed and cut into 1/2" cubes

Medium shrimp, peeled and deveined

Scallops (sea scallops), side muscle removed

Clams (chopped or whole littlenecks)*

Yellow onion, finely diced

Celery ribs, diced

Carrot, medium, diced

Garlic cloves, minced

Fresh parsley, chopped

Russet or Yukon gold potatoes, peeled and cut into 3/4" cubes

All-purpose flour (for dredging steak and thickening)

Unsalted butter

Olive oil

Dry white wine

Fish or clam broth (or low-sodium chicken broth)

Whole milk

Heavy cream

Kosher salt

Black pepper, freshly ground

Old Bay seasoning or seafood seasoning

Dried thyme

Smoked paprika

Fresh lemon juice

Chopped chives for garnish

In a bowl combine ground beef, 1 tsp salt, 1 tsp black pepper, 1 tablespoon Worcestershire, 1/2 cup finely chopped onion, and 1 tsp minced garlic. Gently mix until just combined; avoid overworking. Shape into two 3/4-inch thick patties (about 8 ounces each) or one large patty if preferred.

Mix and shape

Heat 1 teaspoon vegetable oil and 1 tablespoon butter in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add patties and sear without moving for 3-4 minutes until a brown crust forms. Flip and sear the other side 3-4 minutes for medium (adjust time for desired doneness). During the last 30 seconds, baste with pan juices and butter. Remove to a plate and tent loosely with foil to rest while you finish the chowder.

Sear

In a medium heavy-bottomed pot melt 2 tablespoons butter over medium heat. Add 3/4 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6-8 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Sweat aromatics

Sprinkle 3 tablespoons flour over the softened vegetables and stir to coat; cook 1-2 minutes to remove raw flour taste. Gradually whisk in 2 cups chicken broth, scraping browned bits from the bottom. Add 1 cup whole milk and 1/2 cup heavy cream, whisking until smooth.

Make roux and add liquid

Add 1 cup diced russet potato, 1 bay leaf, and 1 teaspoon thyme. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 10-12 minutes. If the chowder seems too thick, add up to 1/4 cup cold water a little at a time to reach desired consistency.

Cook potatoes and simmer

Stir in 1/2 cup corn, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed (remember the seafood may add salinity). Remove and discard bay leaf.

Add vegetables and season

Reduce heat to low. Add 3/4 cup clams (with a few tablespoons of their juice if using canned), 1/2 cup shrimp, and 1/2 cup bay scallops. Gently simmer just until shrimp and scallops turn opaque and are cooked through, about 3-4 minutes. Do not overcook seafood. Stir in 2 tablespoons chopped parsley and 1 teaspoon lemon juice to brighten flavors.

Finish with seafood

Rewarm the rested chopped steak briefly in the skillet over medium heat for 1 minute per side if it cooled too much, or slice and place on plates.

Ladle 1 to 1 1/2 cups of hot seafood chowder into shallow bowls. Place a chopped steak patty next to or partially in the chowder so flavors mingle (alternatively, slice steak and arrange over the chowder). Drizzle 1 teaspoon olive oil over the steak, sprinkle with additional chopped parsley or microgreens/chives if using, and serve with crusty bread slices for dipping.

Seafood Steak Chowder

Chopped & Seafood Steak X Chowder